Pumpkin Pasta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
645 kcal
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Course
Main Course
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Cuisine
Italian
Pumpkin Pasta
Description
The Pumpkin Pasta recipe uses rigatoni cooked al dente and coated in a sauce made by sautéing shallots, garlic, fresh rosemary, and red pepper flakes in olive oil. Pumpkin puree is combined with vegetable broth and heavy cream, seasoned with salt, black pepper, and a pinch of nutmeg for a subtle warmth. Parmesan cheese is stirred in to add richness and umami, creating a creamy coating for the pasta. Adjusting with reserved pasta water helps achieve desired sauce consistency.
Golden garlic breadcrumbs made by toasting torn ciabatta bread in butter with minced garlic provide a crunchy topping that contrasts with the tender pasta and smooth sauce. The dish has layers of flavor from the aromatic herbs and spice, balanced by the creamy, slightly sweet pumpkin base and savory cheese.
This pasta suits fall menus or when a comforting, slightly elevated vegetarian dish is desired. Serving with extra grated Parmesan allows diners to adjust the richness. The garlic breadcrumbs contribute a textural highlight that completes the experience. It can be enjoyed as a main course with a simple side salad or vegetables.
Ingredients
For the pasta:
- 1 pound rigatoni pasta or pasta of your choice
- 1 tablespoon olive oil
- 1 shallot chopped, large
- 4-5 garlic minced, cloves
- 1 teaspoon rosemary freshly chopped
- 1/4 teaspoon red pepper flakes crushed
- 15 ounce pumpkin puree canned
- 1 cup vegetable broth can use chicken broth
- 1/2 cup heavy cream
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- Pinch nutmeg
- 1/2 cup Parmesan Cheese plus more for serving, freshly grated
For the garlic breadcrumbs:
- 3 tablespoons butter salted
- 2 cups ciabatta bread or French bread, finely torn
- 2 cloves garlic minced
- kosher salt to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta water, drain pasta, and set aside.
- Meanwhile, make the garlic breadcrumbs. In a large skillet, heat the butter over medium heat. Add the bread and cook, stirring occasionally, until bread is golden brown and toasted. Add the garlic and cook for 1 minute. Season with salt, to taste. Set aside.
- To make the sauce. In a large pot, heat the olive oil over medium high heat. Add the shallot and cook for 2 minutes, stirring occasionally. Add the garlic, rosemary, and crushed red pepper flakes and cook for 1 minute.
- Add the pumpkin and 1 cup of vegetable broth. Stir until combined. Stir in the heavy cream and season with salt, pepper, and pinch of nutmeg.
- Add the cooked pasta and Parmesan cheese. Stir until combined. Add a little pasta water, if necessary.
- Serve warm with the garlic breadcrumbs and extra Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 102g | 34% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 838mg | 35% |
| Potassium | 470mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 11677IU | 234% |
| Vitamin C | 4mg | 4% |
| Calcium | 171mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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