Creamy Pumpkin Pasta With Parmesan
A delightful, creamy pasta dish perfect for fall, featuring a rich pumpkin sauce and savory parmesan.
Equipment
- 1 Large skillet
- 1 pot
- 1 Whisk
Ingredients
Main Ingredients
- 8 oz pasta fettuccine or penne
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Add-ins
- 1/4 cup fresh sage chopped
- 1/4 cup toasted pine nuts
- Crushed red pepper flakes
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant. Stir in the pumpkin puree and heavy cream, whisking until smooth. Allow to simmer for about 5 minutes, then add grated parmesan cheese and stir until melted. Season with salt and pepper to taste.
- While the sauce is simmering, cook pasta according to package instructions. Reserve half a cup of pasta water before draining.
- Add cooked pasta directly to the skillet with the pumpkin sauce. Toss until pasta is evenly coated. Use reserved pasta water to adjust sauce consistency if needed.
Serving
- Serve the pasta hot, garnished with additional parmesan and optional add-ins like fresh sage or toasted pine nuts.
Storage
- Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water if necessary to loosen the sauce.
Notes
Pro Tips: Use freshly grated parmesan for the best flavor. Balance the pumpkin's sweetness with a touch of lemon juice.
Ingredient Substitutions: Substitute heavy cream with coconut milk for a dairy-free version.
How to Serve: Pair with a green salad and a crusty bread.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Sauce can be made a day in advance and stored in the refrigerator.
Ingredient Substitutions: Substitute heavy cream with coconut milk for a dairy-free version.
How to Serve: Pair with a green salad and a crusty bread.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Sauce can be made a day in advance and stored in the refrigerator.