Description
This Creamy Pumpkin Pasta is a cozy, comforting, and healthy fall dinner recipe. Featuring velvety pumpkin sauce, garlic, onion, and parmesan, it’s quick, nourishing, and perfect for weeknights or festive gatherings.
Ingredients
- 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 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 and enjoy the ultimate fall comfort food.
Notes
- Make it vegan: Use plant milk and nutritional yeast instead of parmesan.
- Make it gluten-free: Swap regular pasta with gluten-free pasta.
- Extra creamy: Use full-fat milk or cream.
- Meal prep: Store in the fridge up to 4 days or freeze sauce separately for 1 month.
- Add-ins: Spinach, kale, white beans, or chickpeas can boost nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
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