Description
A cozy and comforting Creamy Pumpkin Pasta, perfect for autumn. This dish features a velvety pumpkin sauce with garlic, onion, and parmesan, making it a quick, nourishing, and satisfying meal for weeknights or festive gatherings.
Ingredients
Scale
- 8 oz pasta (penne, rigatoni, or spaghetti)
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1/2 cup milk (dairy or unsweetened plant-based)
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional toppings: Fresh sage, red pepper flakes, pumpkin seeds
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Add garlic and cook for another 30 seconds.
- Create the sauce: Stir in the pumpkin puree, milk, and nutmeg. Whisk until smooth and heated through.
- Add cheese and seasoning: Stir in parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
- Toss and serve: Add the cooked pasta to the skillet and toss until evenly coated. Top with fresh sage or red pepper flakes if desired. Serve warm.
Notes
- Make it vegan: Use plant milk and nutritional yeast instead of parmesan.
- Make it gluten-free: Swap regular pasta with gluten-free pasta.
- For extra creaminess: Use full-fat milk or cream.
- For meal prep: Store in the fridge up to 4 days or freeze sauce separately for 1 month.
- Add-ins for nutrition: Spinach, kale, white beans, or chickpeas can be added.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving