Creamy Pumpkin Pasta
This Creamy Pumpkin Pasta blends velvety pumpkin purée, nutty brown butter, sage, and garlic for a cozy, fall-inspired meal. Easy enough for weeknights and perfect for autumn gatherings.
Equipment
Ingredients
- 4 Tablespoons butter
- 1 Tablespoon fresh sage chopped
- 4 cloves garlic minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup Parmesan cheese
- 12 ounces pasta
Instructions
- Add butter to a large skillet over medium-low heat. Let it melt and continue cooking, stirring occasionally, until it begins to foam. Watch it closely. The butter will turn golden brown and release a nutty aroma. As soon as you see this, move on to the next step. You do not want to let it go too long, or it will burn.4 Tablespoons butter
- Add the garlic and sage and cook until fragrant, about 1 minute.4 cloves garlic, 1 Tablespoon fresh sage
- Add in the pumpkin puree and whisk to combine it with the butter mixture.1 cup pumpkin puree
- Add the heavy cream, salt, and pepper, and whisk until it is fully combined.1 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Turn the heat up to medium and bring the mixture to a low boil. Add in the parmesan cheese and whisk to combine.3/4 cup Parmesan cheese
- Meanwhile, cook your pasta in a large pot of salted water per package instructions.12 ounces pasta
- When the pasta is al dente, transfer it to the pan with the sauce and toss to evenly coat.
- Remove from heat and serve topped with more freshly grated parmesan.
Notes
- If you would like to thin the pumpkin pasta sauce, you can add about 1/4 cup of pasta water, or as much as you need to reach your desired consistency.
- The brown butter adds a nuttiness that pairs really well with the sweetness of the pumpkin. However, if you do not like the flavor or want to skip this step, you can just use regular butter.
- Use freshly grated Parmesan cheese to ensure that it melts smoothly and does not leave a grainy texture in the sauce.
- To reheat, add the pasta to a medium pan with a little butter. The sauce will thicken after cooling, so to thin it back down and get a smooth consistency, add a little bit of water until the sauce is smooth and creamy again.
Nutrition
Serving: 1servingCalories: 719kcalCarbohydrates: 72gProtein: 21gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 110mgSodium: 706mgPotassium: 413mgFiber: 5gSugar: 6gVitamin A: 10904IUVitamin C: 4mgCalcium: 314mgIron: 2mg
Nutrition facts are automatically calculated and are only estimates.
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