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Cozy Creamy Pumpkin Pasta

A rich and comforting pasta dish featuring a velvety pumpkin sauce, perfect for autumn evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Italian, Seasonal
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/4 tsp nutmeg
  • 1 15 ounce can pumpkin puree (not pie filling)
  • 1 cup vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 12 ounces pasta fettuccine, penne, or rigatoni recommended
  • Salt and black pepper to taste
  • Fresh sage or parsley for garnish optional

Method
 

  1. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic, dried sage, dried thyme, and nutmeg. Cook for 1 minute more until fragrant.
  4. Stir in pumpkin puree and vegetable broth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
  5. Reduce heat to low and stir in heavy cream and grated Parmesan cheese until smooth and heated through. Season with salt and black pepper to taste.
  6. Add the cooked and drained pasta to the skillet with the pumpkin sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
  7. Serve immediately, garnished with fresh sage or parsley and extra Parmesan cheese, if desired.

Notes

For an extra layer of flavor, you can roast a few cloves of garlic with a drizzle of olive oil until soft, then mash and add to the sauce. For a richer sauce, add a tablespoon of butter with the cream.