Description
Fall pasta night just got a serious upgrade! This Creamy Pumpkin Pasta delivers cozy autumn vibes and restaurant-quality flavor in just 30 minutes.
Ingredients
Scale
- 12 oz (340g) fettuccine or pasta of choice
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced (about ½ cup)
- ¾ cup (180ml) vegetable or chicken broth
- ½ cup (120ml) heavy cream or full-fat coconut milk
- ¼ cup (25g) grated Parmesan cheese, plus more for serving
- ¼ teaspoon ground nutmeg
- ½ teaspoon dried sage (or 1 tablespoon fresh, chopped)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Reduce heat to medium-low. Add pumpkin puree and stir to combine with onions and garlic. Gradually add broth while stirring. Simmer for 2-3 minutes.
- Pour in heavy cream while stirring constantly. Add nutmeg, sage, salt, and pepper. Simmer gently for 5 minutes.
- Stir in Parmesan cheese until melted. Taste and adjust seasoning if needed.
- Add drained pasta directly to the sauce, tossing thoroughly. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Serve immediately garnished with additional Parmesan cheese, fresh parsley, and black pepper.