Creamy Pumpkin Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Creamy Pumpkin Pasta
Description
Creamy Pumpkin Pasta starts by cooking cavatappi or similar pasta al dente in salted boiling water, reserving some pasta water before draining. Garlic and minced sage are sautéed briefly in olive oil until fragrant, forming the aromatic base. Pumpkin puree is stirred in with seasoning of salt, pepper, and a touch of ground nutmeg, a subtle warming spice complementing the pumpkin's natural earthiness.
Adding whole milk creates a creamy sauce that gently simmers with the pumpkin mixture for a few minutes. The cooked pasta is then tossed in the sauce, and reserved pasta water is added to adjust consistency so the sauce coats the pasta evenly. Grated Parmesan sprinkled on top adds a salty, umami-enhancing finish that cuts through the richness.
This dish is a mellow, creamy pasta choice reflecting fall produce and simple, approachable seasonings. It can be enjoyed immediately as a vegetarian main dish or side. Its texture is creamy yet light, with tender pasta and savory, spiced sauce.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 4-5 days, allowing for convenient reheating and meal prep options.
Ingredients
- 1 ounces cavatappi pasta or pasta of choice
- 1 tablespoon olive oil
- 3-4 sage minced, leaves
- 3-4 garlic minced, cloves
- 1 ounce pumpkin puree canned
- ½ teaspoon salt
- ½ teaspoon black pepper to taste
- ⅛ teaspoon ground nutmeg
- ½ cup milk whole
- Parmesan Cheese for serving, grated
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 cup pasta water, drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sage, and cook until aromatic, 1 minute. Add the pumpkin puree, salt, pepper and nutmeg and continue to cook for 2-3 more minutes. Add the milk and stir until well combined and creamy.
- Toss the reserved cooked pasta with the sauce, add ½ cup of the reserved pasta water to combine until the sauce clings to the pasta and is glossy.
- Sprinkle the grated parmesan cheese on top, if using and serve immediately.
Notes
- Store leftover pasta in an airtight container; it keeps well for 4-5 days in the fridge.
- Reserved pasta water is added to loosen the sauce and help it adhere to the pasta.
- Use whole milk for a creamy sauce; adjustments can be made with milk quantity to preference.
- Grated Parmesan cheese adds a savory finish and can be added according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 22mg | 1% |
| Potassium | 348mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 11102IU | 222% |
| Vitamin C | 4mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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