Creamy Pumpkin Pasta
Creamy Pumpkin Pasta - a delicious and comforting pasta dish made with canned pumpkin, cream, sage, and garlic. Perfect for a cozy dinner or special occasion!
Servings 4
Calories 656kcal
Ingredients
- 12 ounces pasta penne, fettuccine, or your favorite type
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 15 oz pumpkin puree
- 1 cup heavy cream
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup parmesan cheese 2 oz grated
- 1/4 cup pasta cooking water if needed
Optional
- 1/4 cup fresh sage leaves chopped
Instructions
- Get Prepped: Cook 12 ounces pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside. Mince the garlic and chop the fresh sage if using.
- Make the Sauce: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the minced 4 cloves garlic and cook for about 30 seconds to a minute until fragrant, being careful not to burn it.
- Add the 15 oz pumpkin puree, 1 cup heavy cream and 1 teaspoon ground sage, 1/2 teaspoon salt, 1/4 teaspoon pepper1/4 teaspoon ground nutmeg. Mix until well combined and heated through, about 3-4 minutes. Remove from the heat, sprinkle the 1/2 cup parmesan cheese over the top and stir through.
- Combine with Pasta: Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. If the sauce is too thick, add a bit of the reserved 1/4 cup pasta cooking water to reach the desired consistency. Taste, and adjust seasoning if needed.
- Serve: Transfer the creamy pumpkin pasta to serving bowls and sprinkle with extra parmesan and 1/4 cup fresh sage leaves if desired. Enjoy!
Notes
- Salt your pasta water generously before boiling to add flavor to the pasta itself.
- Save at least 1/4 cup of pasta water before draining - it’s liquid gold for adjusting sauce consistency.
- Use freshly grated parmesan for the best flavor and creaminess.
- If adding protein, stir it into the sauce just before tossing with pasta so it stays tender.
- Don’t overheat the cream - keep the sauce at a gentle simmer so it stays smooth and velvety.
Nutrition
Calories: 656kcal | Carbohydrates: 75g | Protein: 17g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 78mg | Sodium: 509mg | Potassium: 499mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17498IU | Vitamin C: 6mg | Calcium: 236mg | Iron: 3mg
