Description
Comforting creamy pumpkin pasta brings Italian autumn flavors to weeknight dinners. Sage-infused sauce with roasted pumpkin and parmesan creates a quick, nourishing meal you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) pasta (penne, rigatoni, or fettuccine)
- 1 cup (240 milliliters) pumpkin puree (canned or homemade)
- 1/2 cup (120 milliliters) heavy cream
- 1/2 cup (50 grams) grated Parmesan cheese
Aromatics and Seasonings:
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh sage leaves (optional, chopped)
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Red pepper flakes (optional)
Cooking Fats and Liquids:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup (120 milliliters) vegetable or chicken broth
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta until perfectly tender, about 8-10 minutes. Drain and reserve.
- Warm olive oil and butter in a spacious skillet over medium heat, creating a fragrant base for the sauce.
- Sauté finely chopped onions and minced garlic until translucent and aromatic, releasing their sweet and pungent flavors.
- Pour in velvety pumpkin puree, rich chicken broth, and luxurious heavy cream, stirring to create a smooth, harmonious mixture.
- Allow the sauce to gently simmer for 5 minutes, letting the flavors meld and intensify.
- Incorporate freshly grated Parmesan cheese, a whisper of nutmeg, and season with salt and pepper to taste. For those who enjoy heat, sprinkle in red pepper flakes.
- Continue stirring until the sauce thickens and develops a rich, creamy consistency.
- Fold the cooked pasta into the sauce, ensuring each strand is lavishly coated with the golden-orange cream.
- Garnish with delicate fresh sage leaves for an extra layer of earthy aroma.
- Plate immediately, crowning the dish with an additional sprinkle of Parmesan cheese for a final touch of indulgence.
Notes
- Swap heavy cream with coconut milk or cashew cream for a dairy-free version that maintains the rich, creamy texture.
- Toast pumpkin seeds as a crunchy, nutritious topping to add extra protein and a delightful textural contrast to the smooth sauce.
- Use whole wheat or gluten-free pasta to customize the dish for different dietary needs without compromising the comforting flavor profile.
- Roast fresh pumpkin instead of using canned puree for a more intense, caramelized taste that elevates the overall depth of the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 35 mg