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–+ servings
Patricia

Creamy Pumpkin Pasta: A Delightful Fall Recipe!

A creamy and delicious pasta dish made with pumpkin puree, perfect for fall.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional 1 minute.
  4. 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.
  5. Season with salt and pepper to taste.
  6. Add the cooked pasta to the skillet and toss to coat it evenly with the creamy pumpkin sauce.
  7. Stir in the grated Parmesan cheese until melted and well combined.
  8. Serve immediately, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 400mgFiber: 3gSugar: 2g

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • Add cooked chicken or sautéed spinach for extra protein and nutrients.

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