Pumpkin Pasta
This creamy pumpkin pasta is a delightful dish that combines the rich flavor of pumpkin with the warmth of spices. It's perfect for a cozy dinner and is vegetarian-friendly.
Equipment
- 1 large pot
- 1 colander
- 1 skillet or saucepan
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 blender or immersion blender (optional)
Ingredients
- 12 oz pasta such as fettuccine or penne
- 1 cup pumpkin puree
- 1 cup heavy cream can substitute with coconut cream for a dairy-free option
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese plus extra for serving
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water and then drain the pasta in a colander.
- In a skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
- Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
- Stir in the pumpkin puree, heavy cream, vegetable broth, dried sage, and dried thyme. Mix well and bring to a simmer. Season with salt and pepper to taste.
- Once the sauce is heated through and slightly thickened, add the cooked pasta to the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Stir in the grated Parmesan cheese until well combined. Adjust seasoning with more salt and pepper, if needed.
- Serve the pumpkin pasta warm, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
For added protein, consider including cooked chicken or chickpeas.
You can substitute heavy cream with coconut cream for a dairy-free option.
Feel free to experiment with spices such as nutmeg or red pepper flakes for extra flavor.