Creamy Pumpkin Pasta

$- 12 oz. spaghetti or fettuccine - 1 cup pumpkin puree (canned or homemade) - 1 cup heavy cream For this dish, I love using spaghetti or fettuccine. Both types hold the sauce well. The star of this recipe is the pumpkin puree. It adds creamy texture and a rich flavor. You can use canned pumpkin or make your own. Heavy cream is key for that luscious sauce. It makes everything smooth and rich. - 2 cloves garlic, minced - 1 small onion, finely chopped - 2 tbsp olive oil - 1 tsp dried sage - 1/2 tsp nutmeg - 1/2 cup grated Parmesan cheese Aromatics are essential. I use garlic and onion for a strong base. The garlic gives a nice kick, while the onion adds sweetness. Olive oil helps to sauté these well. Sage brings a warm, earthy taste. Nutmeg adds depth to the pumpkin flavor. Finally, Parmesan cheese makes the sauce even creamier and adds a salty note. - Fresh parsley, chopped (for garnish) - Optional extra Parmesan Garnishing makes a dish shine. I sprinkle fresh parsley on top for color and freshness. If you love cheese, add extra Parmesan for a richer flavor. These small touches elevate your creamy pumpkin pasta and make it look beautiful. For the full recipe, you can check out the details and get cooking! - Boiling Instructions: In a large pot, fill it with salted water. Bring it to a boil. Add 12 oz. of spaghetti or fettuccine. Cook until al dente, about 8-10 minutes. This keeps the pasta firm but not hard. - Draining and Reserving Pasta Water: Once cooked, drain the pasta. Make sure to save 1 cup of the pasta water. This water has starch that helps the sauce stick. - Heat Olive Oil: Take a large skillet and put it on medium heat. Add 2 tablespoons of olive oil to the skillet. Let it warm for a minute. - Sautéing Onion and Garlic: Add 1 small finely chopped onion to the hot oil. Cook for about 3-4 minutes until it turns soft and clear. Next, add 2 cloves of minced garlic and cook for 1 more minute. The garlic should smell great, but don’t let it burn. - Combining Ingredients for Sauce: Stir in 1 cup of pumpkin puree and 1 cup of heavy cream. Then, add 1 teaspoon of dried sage and 1/2 teaspoon of nutmeg. Whisk until it is all smooth and blended. - Simmering Instructions: Let the sauce cook on low heat for about 5 minutes. Stir it often to keep it from sticking. This step helps the flavors mix well. - Combining Pasta and Sauce: Add the drained pasta to the skillet with the pumpkin sauce. Toss gently to coat the pasta. If you need more creaminess, add the reserved pasta water a little at a time. - Adding Cheese and Seasoning: Mix in 1/2 cup of grated Parmesan cheese. Stir until it’s melted and creamy. Taste and add salt and pepper as needed. This method creates a rich, comforting dish that feels like a warm hug on a plate. For more detailed steps, check out the Full Recipe. To make your creamy pumpkin pasta shine, use reserved pasta water. When you drain the pasta, save some water before you toss it. This water has starch that helps thicken the sauce. It adds a silky texture that makes each bite smooth. Add this water a little at a time until you reach the creaminess you want. Adjusting the consistency is key. If the sauce is too thick, add more reserved water. If it's too thin, let it simmer longer. This method gives you control over the sauce. You can create your perfect creamy dish. To boost flavor, consider adding spices. Nutmeg and sage are great choices. They pair well with the pumpkin. You can also try a pinch of cinnamon for warmth. If you like a kick, add a bit of red pepper flakes. These spices will elevate your dish. If you want a lighter option, swap heavy cream for half-and-half or coconut milk. These alternatives keep the creaminess while adding unique flavors. You can enjoy a creamy texture without the heaviness of cream. For serving, choose deep bowls. They hold the pasta well and look nice. Drizzle a bit of olive oil on top for shine. This small touch makes the dish pop. Garnish with fresh parsley for color. You can also add a sprig of sage or some pumpkin seeds. These simple touches enhance the dish's look and make it more inviting. Serve it hot, and enjoy the warmth of fall in every bite! {{image_2}} To make this dish vegan, swap out the heavy cream and cheese. For cream, use coconut cream or cashew cream. Both options give a rich and creamy texture. For cheese, nutritional yeast adds a cheesy flavor without dairy. You can also enhance the taste with extra herbs. Try thyme or rosemary for added depth. A splash of lemon juice brightens the dish, balancing the pumpkin's sweetness. If you need a gluten-free meal, choose gluten-free pasta. Options like brown rice pasta or chickpea pasta work well. They cook similarly to regular pasta. Just check the package for cooking times. To adjust cooking techniques, always rinse gluten-free pasta after cooking. This helps prevent sticking. Also, add a bit more pasta water when mixing. It helps the sauce cling better to the pasta. Want some heat? Add red pepper flakes to the pumpkin sauce. Start with a pinch and taste. You can always add more if you like it spicier. If you want different heat options, try jalapeños or crushed black pepper. Both add great flavor and spice. Just remember, heat can build, so add slowly! How long does creamy pumpkin pasta last in the fridge? It lasts about 3 to 5 days. Store it in an airtight container to keep it fresh. The best storage containers are glass or BPA-free plastic. These help prevent moisture loss and keep flavors intact. Can I freeze leftover creamy pumpkin pasta? Yes, you can freeze it! Make sure to cool it completely first. Use freezer-safe containers or bags. This helps avoid freezer burn. For best results, eat it within 2 to 3 months. How do I thaw and reheat frozen pasta? The best way is to leave it in the fridge overnight. If you're in a hurry, you can use the microwave. Just make sure to cover it to keep moisture in. Should I use the stovetop or microwave to reheat? Using the stovetop is best. It warms evenly and keeps the creaminess. Just add a splash of water or cream while reheating. What are some tips for maintaining creaminess? Stir gently and add a little more cream or pasta water. This helps achieve that smooth texture. Enjoy your creamy pumpkin pasta warm and delicious! Yes, you can use fresh pumpkin. Fresh pumpkin gives a great taste. To use fresh pumpkin, start by cutting it. Remove the seeds and skin. Chop the pumpkin into small cubes. Boil the pumpkin until it's soft. Then, blend it until smooth. This makes a lovely puree for your sauce. You can pair this dish with many sides. Here are a few ideas: - Garlic bread for a crunchy bite. - A fresh green salad for a crisp taste. - Roasted vegetables add nice flavors and colors. - Grilled chicken or shrimp for added protein. Yes! Creamy Pumpkin Pasta is great for kids. Most kids love pasta and creamy sauces. If your child is picky, you can adjust some flavors. Try using less nutmeg or sage. You can also add more cheese for a cheesy taste. This makes it more appealing to young eaters. Creamy pumpkin pasta blends rich flavors and simple steps for a great meal. You start by cooking your pasta, mixing in pumpkin puree, and creating a smooth sauce. Aromatics like garlic and onion add depth, while garnishes like parsley enhance the dish. Remember, you can easily switch ingredients to fit your diet. This tasty dish is perfect for family dinners or a cozy night in. Enjoy making it your own!$

Indulge in the rich flavors of creamy pumpkin pasta that's perfect for cozy dinners! This easy recipe combines spaghetti or fettuccine with a velvety pumpkin sauce made from pumpkin puree, heavy cream, and a hint of sage. It's ready in just 25 minutes and will surely impress your family and friends.

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Ingredients

12 oz. spaghetti or fettuccine

1 cup pumpkin puree (canned or homemade)

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 small onion, finely chopped

2 tbsp olive oil

1 tsp dried sage

1/2 tsp nutmeg

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Sauté Aromatics: In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Create Pumpkin Sauce: Stir in the pumpkin puree, heavy cream, dried sage, and nutmeg. Whisk until smooth and combined. Allow the sauce to simmer for about 5 minutes, stirring occasionally.

Combine Pasta and Sauce: Add the cooked pasta to the skillet with the pumpkin sauce. Toss gently to coat, adding reserved pasta water a little at a time to reach desired creaminess.

Finish with Cheese: Stir in the grated Parmesan cheese, mixing well to combine until melted and creamy. Season with salt and pepper to taste.

Serve: Divide the creamy pumpkin pasta among serving plates. Garnish with fresh chopped parsley and additional Parmesan if desired.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Serve in deep bowls, drizzling a little extra olive oil on top for a shiny finish. Add a sprig of sage or a small pumpkin seed sprinkle for an elegant touch.