Creamy Pumpkin Pasta

Creamy Pumpkin Pasta is a delightful dish that combines the rich, comforting flavors of pumpkin with creamy sauce and al dente pasta. As autumn rolls in, this recipe stands out for its warmth and heartiness, making it perfect for cozy weeknight dinners or special gatherings. With its vibrant color and unique taste, Creamy Pumpkin Pasta is sure to please both the eyes and the palate.

Why Make This Creamy Pumpkin Pasta

This Creamy Pumpkin Pasta offers a delicious way to celebrate the flavors of fall, while also being quick and easy to prepare. The smooth pumpkin puree brings a natural sweetness and creaminess to the dish, complemented by the savory depth of garlic and onions. It’s not just tasty; this recipe is also packed with nutrients, making it a comforting meal that feels indulgent yet wholesome. Additionally, it’s versatile enough to cater to many dietary preferences, and with simple ingredient swaps, it can easily become vegetarian or even dairy-free.

How to Make Creamy Pumpkin Pasta

Creating this delectable pasta dish is both straightforward and rewarding. With a few key ingredients and minimal preparation time, you’ll have a creamy, flavorful meal ready to serve in no time.

Ingredients:

• 12 oz rigatoni pasta
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small shallot or 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus more for topping)
• 1/4 cup reserved pasta water (as needed)
• 1 tbsp chopped fresh parsley (optional, for garnish)

Directions:

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, following package instructions. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet, heat olive oil and butter over medium heat. Sauté the shallots or onions until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
3. Stir in the pumpkin puree and cook for 2–3 minutes. Season the mixture with salt, black pepper, and nutmeg.
4. Pour in the heavy cream and stir until smooth. Let the mixture simmer for 3–4 minutes to thicken slightly.
5. Add the grated Parmesan cheese to the sauce, stirring until it melts and is fully combined.
6. Toss the cooked rigatoni into the sauce, ensuring all the pasta is well-coated. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.
7. Serve hot, topped with extra Parmesan cheese and freshly chopped parsley. Enjoy this comforting meal right away!

Nutritional Information

This Creamy Pumpkin Pasta serves approximately 4 people, and here’s the nutritional breakdown per serving:

• Calories: 550
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 100mg
• Sodium: 600mg
• Total Carbohydrates: 47g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 14g

How to Serve Creamy Pumpkin Pasta

Creamy Pumpkin Pasta is a beautiful dish to present at any dinner gathering. Serve it with a fresh green salad and some crusty bread for a complete meal. It pairs wonderfully with a light white wine like Pinot Grigio or a crisp apple cider for a truly autumnal experience. You can also add roasted pumpkin seeds on top for an added crunch and flavor.

How to Store Creamy Pumpkin Pasta

If you have leftovers, you can store Creamy Pumpkin Pasta in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, enhancing the dish. Reheat gently on the stove with a splash of water or cream to loosen the sauce before serving.

Expert Tips for Perfect Creamy Pumpkin Pasta

• Use Fresh Pumpkin: If you’re feeling adventurous, try making your own pumpkin puree from fresh pumpkin. It adds a unique touch and depth of flavor.
• Adjust Seasoning: Taste the sauce and adjust the seasoning to your liking. You may want to add a pinch more nutmeg or a sprinkle of chili flakes for a kick.
• Cheese Substitution: For a different flavor, consider using pecorino Romano cheese instead of Parmesan. It adds a unique tanginess.

Delicious Variations

• Add Protein: Toss in cooked chicken, sausage, or chickpeas to boost the protein content of this meal.
• Go Vegan: Substitute the heavy cream with coconut cream and use nutritional yeast instead of Parmesan for a dairy-free version.
• Incorporate Greens: For some added nutrition, mix in spinach or kale into the sauce just before tossing with the pasta.

Frequently Asked Questions

1. Can I use other types of pasta?
   Absolutely! While rigatoni is ideal for holding the creamy sauce, you can use any pasta shape you have on hand, such as penne, fusilli, or even spaghetti.

2. Is this recipe suitable for freezing?
   Yes, you can freeze the pasta after cooking and cooling it completely. Store it in an airtight container for up to 2 months. To reheat, thaw overnight in the fridge and warm gently on the stove.

3. Can I make this recipe gluten-free?
   Certainly! Simply swap the rigatoni pasta with a gluten-free alternative, such as brown rice pasta or a lentil-based pasta, to enjoy this dish without gluten.

Conclusion

Creamy Pumpkin Pasta is not only a festive dish perfect for the fall season but also a quick and satisfying meal that can be easily adapted to suit various preferences. With its delightful blend of flavors and textures, this recipe brings warmth to your dinner table. So gather your ingredients and give this easy recipe a try; your taste buds will thank you! If you enjoyed this dish, don’t hesitate to share your thoughts or variations in the comments below! Happy cooking!

Creamy Pumpkin Pasta

A delightful dish that combines the rich, comforting flavors of pumpkin with a creamy sauce and al dente rigatoni pasta, perfect for cozy weeknight dinners or special gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Cooking Ingredients

• 12 oz rigatoni pasta
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small shallot or 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced

Sauce Ingredients

• 1 cup pumpkin puree
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus more for topping)
• 1/4 cup reserved pasta water (as needed)
• 1 tbsp chopped fresh parsley (optional, for garnish)

Method

 

Cooking Pasta

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, following package instructions. Reserve 1 cup of pasta water and drain the rest.

Making the Sauce

1. In a large skillet, heat olive oil and butter over medium heat. Sauté the shallots or onions until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
2. Stir in the pumpkin puree and cook for 2–3 minutes. Season the mixture with salt, black pepper, and nutmeg.
3. Pour in the heavy cream and stir until smooth. Let the mixture simmer for 3–4 minutes to thicken slightly.
4. Add the grated Parmesan cheese to the sauce, stirring until it melts and is fully combined.
5. Toss the cooked rigatoni into the sauce, ensuring all the pasta is well-coated. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.

Serving

1. Serve hot, topped with extra Parmesan cheese and freshly chopped parsley.

Notes

If you have leftovers, store Creamy Pumpkin Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream. For variations, consider using fresh pumpkin, adjusting seasonings, or adding protein like chicken or chickpeas. For a vegan option, substitute heavy cream with coconut cream and nutritional yeast for Parmesan.