Description
This creamy pumpkin pasta is rich, velvety, and packed with fall flavor. Ready in under 30 minutes, it combines pumpkin puree, garlic, sage, Parmesan, and a hint of nutmeg for the ultimate cozy comfort meal.
Ingredients
1 lb pasta (fettuccine or rigatoni)
2 tbsp olive oil or unsalted butter
3 cloves garlic, minced
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup vegetable or chicken broth
1/2 cup heavy cream or full-fat coconut milk
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 tsp fresh sage, finely chopped
1/4 tsp ground nutmeg
Salt and black pepper, to taste
Instructions
1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
2. Heat olive oil or butter in a skillet over medium heat. Sauté garlic and sage for 1 minute.
3. Whisk in pumpkin puree, broth, and cream. Simmer gently.
4. Stir in nutmeg, salt, and pepper.
5. Add drained pasta to skillet. Toss with sauce.
6. Sprinkle in Parmesan cheese. Toss until creamy, adding pasta water if needed.
7. Serve immediately with extra Parmesan and black pepper.
Notes
Store leftovers in an airtight container up to 3 days in the fridge. Reheat with a splash of broth or water to loosen sauce.
Not recommended for freezing.
For a vegan version, use coconut milk and vegan Parmesan.
Add proteins like chicken, sausage, or chickpeas for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg