Pumpkin Pasta: A Delicious Fall Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 pound rotini or farfalle pasta
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 1 cup vegetable broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream or coconut cream
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Fresh parsley for garnish
- Instructions:
Instructions
- Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté until softened (5-7 minutes).
- Stir in minced garlic; cook for an additional minute.
- Add pumpkin puree, diced tomatoes, vegetable broth, sage, thyme, red pepper flakes (if using), salt, and pepper. Bring to a gentle simmer and cover for 15-20 minutes.
- Mix in heavy cream or coconut cream along with Parmesan cheese until smooth.
- Meanwhile, cook pasta according to package directions; reserve half a cup of pasta water before draining.
- Combine drained pasta with the pumpkin sauce; add reserved water as needed for desired consistency.
- Serve topped with fresh parsley and extra Parmesan cheese.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 40mg