Description
A creamy and delicious pasta dish made with pumpkin puree, perfect for fall.
Ingredients
Scale
- 8 ounces pasta (penne or fettuccine)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the pumpkin puree, heavy cream, dried sage, and dried thyme to the skillet. Stir well to combine and let it simmer for about 5 minutes.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat it evenly with the creamy pumpkin sauce.
- Stir in the grated Parmesan cheese until melted and well combined.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add cooked chicken or sautéed spinach for extra protein and nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg