Creamy Pumpkin Pasta Recipe

This creamy pumpkin pasta is the perfect dish for fall, offering a rich, velvety sauce that’s both comforting and flavorful. With the earthiness of pumpkin, the warmth of nutmeg, and the aromatic blend of garlic and sage, this dish is a cozy weeknight meal that’s easy to prepare and utterly delicious.

Ingredients

• 1 ounce cavatappi pasta (or pasta of your choice)
• 1 tablespoon olive oil
• 3-4 sage leaves, minced
• 3-4 garlic cloves, minced
• 1 (15-ounce) can pumpkin puree
• ½ teaspoon salt
• ½ teaspoon black pepper (to taste)
• ⅛ teaspoon ground nutmeg
• ½ cup whole milk
• Grated Parmesan cheese (for serving)

Instructions

1. Cook the pasta: In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Once done, reserve 1 cup of pasta water, drain the pasta, and set it aside.
2. Make the sauce: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sage, cooking for about 1 minute until aromatic.
3. Add the pumpkin: Stir in the pumpkin puree, salt, pepper, and nutmeg. Cook for an additional 2-3 minutes to let the flavors blend.
4. Combine with milk: Pour in the milk and stir until the sauce becomes creamy and smooth.
5. Toss pasta: Add the cooked pasta to the sauce, along with ½ cup of reserved pasta water. Toss until the sauce clings to the pasta and becomes glossy.
6. Serve: Top with grated Parmesan cheese, if desired, and serve immediately.

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Why You’ll Love This Recipe

This creamy pumpkin pasta is a perfect blend of fall flavors. The richness of the pumpkin puree is balanced by the freshness of sage and garlic, while the nutmeg adds a hint of warmth. It’s not only delicious but also easy to prepare, making it an ideal dish for busy nights when you crave something comforting and satisfying.

Tips

• Pasta choice: You can use any pasta you prefer for this recipe. Cavatappi, fettuccine, or penne work wonderfully as they hold sauce well.
• Texture preference: If you prefer a thicker sauce, you can reduce the milk slightly or add more pumpkin puree.
• Make ahead: The sauce can be made ahead and stored in the fridge for up to 3 days. Just reheat it before tossing with the pasta.
• Smooth sauce: For an even creamier sauce, you can blend the pumpkin mixture in a blender before combining with pasta.

Variations and Substitutions

• Dairy-free: Use coconut milk or almond milk in place of whole milk for a dairy-free version.
• Vegan: Skip the Parmesan or use a vegan cheese alternative.
• Add protein: Feel free to add grilled chicken, turkey sausage, or sautéed shrimp for extra protein.
• Herb variations: While sage adds a great flavor, you can also experiment with thyme or rosemary for a different twist.

FAQs

• Can I use fresh pumpkin instead of canned pumpkin puree?
  Yes! Roast and puree your own fresh pumpkin for a more homemade touch.
• What if the sauce is too thick?
  Simply add a little more reserved pasta water, a splash at a time, to reach your desired consistency.
• Can I make this ahead?
  The sauce can be made in advance and stored in the fridge for 3-4 days. Reheat before serving, adding pasta water to loosen if needed.

Serving

Serve your creamy pumpkin pasta with a side of garlic bread or a fresh green salad. The richness of the sauce pairs beautifully with a crisp, lightly dressed salad or roasted vegetables.

Suggestions

• Garnish ideas: For extra flavor, garnish with crispy fried sage leaves, a drizzle of olive oil, or a few extra sprinkles of Parmesan.
• Pair with wine: This dish pairs well with a light white wine, such as Pinot Grigio or Chardonnay.
• Leftovers: Leftovers can be stored in an airtight container for up to 3 days. Reheat gently over low heat with a splash of milk or pasta water.