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Description
A rich and velvety pumpkin pasta dish perfect for a cozy fall meal. This creamy pasta is easy to make and packed with savory pumpkin flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried sage
- 8 ounces pasta (such as fettuccine or penne)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh sage leaves for garnish (optional)
Instructions
- Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in pumpkin puree, heavy cream, vegetable broth, salt, pepper, nutmeg, and sage. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce is heated through and slightly thickened.
- Add the cooked pasta and Parmesan cheese to the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with extra Parmesan cheese and fresh sage leaves if desired.
Notes
- For a dairy-free option, use full-fat coconut milk instead of heavy cream.
- Add cooked chicken, sausage, or spinach for extra protein and flavor.
- Adjust seasonings to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg