Creamy Pumpkin Pasta Recipe
Pumpkin Pasta is a creamy, easy-to-make, cozy, and comforting fall and winter meal recipe. Cooked pasta of your choice is tossed in homemade roasted pumpkin pasta sauce. This simple pasta is ready in less than 30 minutes.
Servings: 4
Calories: 256kcal
Equipment
Ingredients
- 1 ½ to 2 cups Pumpkin puree from roasted pumpkin or canned puree
- 1 ½ cups Pasta of your choice. I have used macaroni
- 1 tablespoon Oil olive or coconut
- 1 Onion chopped
- 4 to 5 Garlic cloves chopped
- 1 teaspoon Rosemary fresh or dried, optional
- 1 teaspoon Pepper flakes
- 1 teaspoon Italian pasta seasoning
- ⅓ cup Heavy cream
- ½ to ¾ cup Pasta water or broth
- Salt to taste
- ¼ cup Parmesan cheese grated
Instructions
- Puree the homemade roasted pumpkin with little water, or season the canned pumpkin puree.1 ½ to 2 cups Pumpkin puree from roasted pumpkin
- Cook the pasta in salted boiling water according to the package instructions. Drain and set aside. If possible, reserve the pasta water.1 ½ cups Pasta of your choice. I have used macaroni
- Heat oil in a pan. Add onion and garlic and cook until the onion becomes light golden, 6 to 7 minutes, on a medium flame.1 tablespoon Oil, 1 Onion, 4 to 5 Garlic cloves
- Add the chile flakes, Italian pasta seasoning, and rosemary, and saute for a few seconds.1 teaspoon Rosemary, 1 teaspoon Pepper flakes, 1 teaspoon Italian pasta seasoning
- Add pumpkin puree, cream, and reserved pasta water. Stir and let the sauce simmer for 5 to 8 minutes so the flavors meld together. At this stage, taste and adjust the salt and seasoning.⅓ cup Heavy cream, ½ to ¾ cup Pasta water or broth, Salt
- Add the cooked pasta and toss until combined and heated through.
- Add the parmesan cheese and mix. Serve and enjoy.¼ cup Parmesan cheese
Video
Notes
- If using canned puree, season it as per your taste with red pepper flakes, pasta seasoning, garlic powder, and salt.
- You can even add a pinch of nutmeg for the best flavors in the recipe.
- Add fresh or dried herbs like thyme, rosemary, or basil for additional flavor.
- Add sausage, chicken, chickpeas, canned beans, or some spinach to make it protein-rich.
- For additional crunch, feel free to add pecans, walnuts, etc.
- To make pumpkin pasta vegan, use coconut milk instead of cream.
- If you are not a fan of pumpkin, make this pasta with butternut squash puree or sweet potato puree.
Nutrition
Calories: 256kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 130mg | Potassium: 332mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14794IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 2mg