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Creamy Pumpkin Pasta

Pasta tossed in a velvety pumpkin sauce is truly a delicious meatless meal, best of all, it comes together in no time at all!

This creamy sauce proves that pumpkin can be used for more than pie! If you’ve got leftover puree in your freezer, this is the perfect way to enjoy it!

Ingredients :

  • 1 onion diced
  • 3 cloves garlic minced
  • ¼ teaspoon ground sage
  • ⅛ teaspoon dried thyme leaves
  • ½ teaspoon red pepper flakes
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • 15 ounces pumpkin puree canned or fresh
  • ½ cup heavy whipping cream
  • 16 ounces rigatoni or medium pasta
  • 2 tablespoons shredded Parmesan cheese
  • chopped fresh parsley for garnish

Directions :

  • In a saucepan, cook onion, garlic, sage, thyme, and chili flakes in butter over medium heat until tender.
  • Add flour and cook 1-2 minutes. Stir in broth a little bit at a time until smooth. Simmer 1 minute.
  • Add pumpkin and heavy cream. Simmer uncovered until slightly thickened, about 5 minutes.
  • Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
  • Toss pasta with sauce, adding reserved pasta water a little at a time if needed. Top with parmesan cheese and parsley.

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