Creamy Pumpkin Pasta Dish (Printable Version)
Velvety pumpkin sauce blends garlic and Parmesan for a comforting Italian-inspired pasta dish.
# What You'll Need:
→ Pasta
01 - 12 ounces penne or rigatoni
→ Sauce
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 1 2/3 cups pumpkin purée (canned or homemade)
06 - 1/2 cup vegetable broth
07 - 1/2 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - Fresh sage leaves, chopped (optional)
12 - Extra Parmesan cheese
# Step-by-Step:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent. Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in pumpkin purée, vegetable broth, heavy cream, ground nutmeg, salt, and pepper. Simmer gently for 5 minutes, stirring occasionally.
04 - Add drained pasta to the sauce and toss to coat evenly. If sauce is too thick, gradually add reserved pasta water to reach desired consistency.
05 - Stir in grated Parmesan until melted and fully incorporated. Adjust seasoning to taste.
06 - Serve immediately, garnished with extra Parmesan and chopped fresh sage if desired.
# Expert Advice:
01 -
- It comes together in just 30 minutes, but tastes like you've been simmering it all afternoon
- The sweetness of pumpkin balanced with nutmeg and Parmesan creates a flavor that feels both cozy and sophisticated
- It's vegetarian, naturally elegant, and never fails to impress people who think they don't like pumpkin dishes
02 -
- Don't let the sauce boil vigorously once the cream is added—it can separate and become grainy. Gentle warmth is your friend here.
- The pasta water is liquid gold. That starch is what helps the sauce cling beautifully instead of sliding off. Start with less than you think you need and add more if necessary.
- Room-temperature pumpkin purée mixed into hot cream can sometimes break. If this happens, whisk in the cream slowly while heating gently, and everything will come together again.
03 -
- Make the sauce while the pasta cooks rather than waiting for the pasta to finish first. Timing everything together means everything arrives at the plate at peak temperature and texture.
- Reserve more pasta water than you think you'll need—it's better to have it and not use it than to need it and have thrown it away. That starch is what makes the difference between a good sauce and a truly silky one that feels luxurious on your tongue.