4.7 from 69 votes
Pumpkin Pasta
Pumpkin Pasta features rigatoni tossed in a creamy pumpkin sauce seasoned with garlic, shallot, rosemary, and red pepper flakes, finished with Parmesan cheese and crunchy garlic breadcrumbs. The sauce blends pumpkin puree with vegetable broth and heavy cream, enhanced by warm spices and fresh herbs for depth. Golden garlic breadcrumbs add texture contrast to the tender pasta and smooth sauce, making this dish comforting and flavorful as a seasonal meal option.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
645 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 645
% 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.