Description
This creamy pumpkin pasta combines velvety pumpkin sauce, Parmesan cheese, and aromatic herbs into a comforting dish perfect for fall dinners. Topped with crunchy seeds and crispy sage, it’s both elegant and satisfying.
Ingredients
1 lb penne pasta
1 Tbsp olive oil
1 large shallot, chopped
2 Tbsp garlic cloves, minced
1 tsp fresh rosemary, chopped
1 cup pumpkin puree
1 cup vegetable broth
½ cup heavy cream
Salt and black pepper, to taste
Pinch nutmeg
½ cup freshly grated Parmesan cheese, plus more for serving
Pumpkin seeds (for garnish)
Sage leaves (for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook penne until al dente per package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Sauté aromatics: In a large skillet, heat olive oil over medium-high heat. Sauté shallot for 2 minutes until translucent. Add garlic and rosemary; stir for 1 minute.
- Build the sauce: Add pumpkin puree and vegetable broth. Stir to combine, then pour in heavy cream. Season with salt, pepper, and nutmeg. Simmer for a few minutes to blend flavors.
- Combine pasta and sauce: Add cooked penne to the sauce. Stir in Parmesan until evenly coated. Use reserved pasta water as needed to adjust sauce consistency.
- Serve: Plate pasta and top with toasted pumpkin seeds, crispy sage leaves, and extra Parmesan. Serve warm.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Fry sage leaves in olive oil for a crispy topping.
- Add red pepper flakes for a spicy kick.
- Substitute coconut milk or non-dairy cream for a dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
