Creamy Pumpkin Pasta
Warm up with this Creamy Pumpkin Pasta, combining al dente pasta with a velvety pumpkin sauce for a cozy and indulgent meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz Pasta (fettuccine, penne, or spaghetti)
- 1 cup Pumpkin Purée (canned or fresh)
- 1 cup Vegetable or Chicken Broth
- 3 cloves Garlic, minced
- 1 medium Onion, diced
- 2 tablespoons Olive Oil
- ½ cup Parmesan Cheese, grated
- 1 teaspoon Thyme, dried
- Salt & Pepper, to taste
- Crushed Red Pepper Flakes, optional
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until fragrant and the onion is translucent.
- Add Pumpkin and Broth: Stir in the pumpkin purée and broth, mixing until well combined. Bring the mixture to a gentle simmer.
- Season the Sauce: Add thyme, salt, and pepper to the pumpkin sauce. Cook for an additional 5 minutes, stirring occasionally, until heated through.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it in the pumpkin sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Finish with Cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust salt and pepper if needed.
- Serve: Plate the creamy pumpkin pasta and sprinkle with extra Parmesan and crushed red pepper flakes if desired.
Notes
For the best flavor, use freshly grated Parmesan cheese. Adjust the thickness of the sauce with reserved pasta water as needed.