Creamy Pumpkin Pasta Recipe

This creamy pumpkin pasta is the proper dish for fall, providing a wealthy, velvety sauce that’s each comforting and flavorful. With the earthiness of pumpkin, the heat of nutmeg, and the fragrant mix of garlic and sage, this dish is a comfortable weeknight meal that’s simple to organize and totally scrumptious.

Elements

1 ounce cavatappi pasta (or pasta of your alternative)
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 style)
⅛ teaspoon floor nutmeg
½ cup complete milk
Grated Parmesan cheese (for serving)

Directions

Prepare dinner the pasta: In a big pot of boiling salted water, prepare dinner the pasta al dente in line with bundle directions. As soon as completed, reserve 1 cup of pasta water, drain the pasta, and set it apart.
Make the sauce: Warmth olive oil in a big skillet over medium warmth. Add the minced garlic and sage, cooking for about 1 minute till fragrant.
Add the pumpkin: Stir within the pumpkin puree, salt, pepper, and nutmeg. Prepare dinner for a further 2-3 minutes to let the flavors mix.
Mix with milk: Pour within the milk and stir till the sauce turns into creamy and easy.
Toss pasta: Add the cooked pasta to the sauce, together with ½ cup of reserved pasta water. Toss till the sauce clings to the pasta and turns into shiny.
Serve: High with grated Parmesan cheese, if desired, and serve instantly.

Why You’ll Love This Recipe

This creamy pumpkin pasta is an ideal mix of fall flavors. The richness of the pumpkin puree is balanced by the freshness of sage and garlic, whereas the nutmeg provides a touch of heat. It’s not solely scrumptious but in addition simple to organize, making it a perfect dish for busy nights once you crave one thing comforting and satisfying.

Ideas

Pasta alternative: You need to use any pasta you like for this recipe. Cavatappi, fettuccine, or penne work splendidly as they maintain sauce effectively.
Texture choice: When you choose a thicker sauce, you’ll be able to cut back the milk barely or add extra pumpkin puree.
Make forward: The sauce could be made forward and saved within the fridge for as much as 3 days. Simply reheat it earlier than tossing with the pasta.
Clean sauce: For an excellent creamier sauce, you’ll be able to mix the pumpkin combination in a blender earlier than combining with pasta.

Variations and Substitutions

Dairy-free: Use coconut milk or almond milk instead of complete milk for a dairy-free model.
Vegan: Skip the Parmesan or use a vegan cheese different.
Add protein: Be at liberty so as to add grilled hen, turkey sausage, or sautéed shrimp for additional protein.
Herb variations: Whereas sage provides a fantastic taste, you may also experiment with thyme or rosemary for a unique twist.

FAQs

Can I take advantage of contemporary pumpkin as an alternative of canned pumpkin puree?
Sure! Roast and puree your individual contemporary pumpkin for a extra do-it-yourself contact.
What if the sauce is just too thick?
Merely add just a little extra reserved pasta water, a splash at a time, to achieve your required consistency.
Can I make this forward?
The sauce could be made upfront and saved within the fridge for 3-4 days. Reheat earlier than serving, including pasta water to loosen if wanted.

Serving

Serve your creamy pumpkin pasta with a aspect of garlic bread or a contemporary inexperienced salad. The richness of the sauce pairs fantastically with a crisp, evenly dressed salad or roasted greens.

Options

Garnish concepts: For additional taste, garnish with crispy fried sage leaves, a drizzle of olive oil, or a number of additional sprinkles of Parmesan.
Pair with wine: This dish pairs effectively with a lightweight white wine, equivalent to Pinot Grigio or Chardonnay.
Leftovers: Leftovers could be saved in an hermetic container for as much as 3 days. Reheat gently over low warmth with a splash of milk or pasta water.