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A delicious serving of Pumpkin Parmesan Pasta topped with fresh herbs and cheese.

Pumpkin Parmesan Pasta

A creamy and comforting pasta dish combining pumpkin and parmesan, perfect for cozy nights or festive gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 495
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 ounces your favorite pasta (such as penne, rigatoni, or fettuccine)
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup heavy cream or whole milk
  • 1/2 cup freshly grated parmesan cheese Use freshly grated for best melting results.
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced Adjust according to taste.
  • 1 small shallot, finely diced
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/2 cup reserved pasta water Scooped out before draining pasta.
  • Fresh parsley for garnish (optional)

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente.
  2. Before draining the pasta, scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the rest of the pasta.
Making the Sauce
  1. In a large skillet over medium heat, melt the butter.
  2. Add the minced garlic and diced shallots. Sauté for 2 to 3 minutes until they are soft and fragrant.
  3. Stir in the pumpkin puree, heavy cream, sage, and nutmeg until the sauce is smooth.
  4. Let the sauce simmer gently for about 3 to 5 minutes. If too thick, add a few tablespoons of reserved pasta water.
  5. Add the grated parmesan cheese to the skillet. Stir until the cheese melts completely into the sauce.
  6. Add the cooked pasta to the skillet. Toss to coat the noodles thoroughly in the creamy pumpkin sauce.
  7. Season with salt and black pepper to taste. Adjust the seasoning as needed.
  8. Serve immediately in warm bowls, topped with extra parmesan and fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or reserved pasta water to rejuvenate the sauce.
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