Description
A creamy and delicious pasta dish made with pumpkin puree, perfect for fall.
Ingredients
Scale
- 8 ounces of 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, reserving 1/2 cup of pasta water.
- 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 until fragrant.
- Add the pumpkin puree, heavy cream, dried sage, and dried thyme to the skillet. Stir to combine and bring to a gentle simmer.
- Season the sauce with salt and pepper to taste. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
- Toss the cooked pasta into the sauce, mixing well to coat.
- Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
- Serve immediately, garnished with fresh parsley.
Notes
- For a bit of heat, add a pinch of red pepper flakes to the sauce.
- Substitute the heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg