Pumpkin Pasta Recipe

Cozy Up with Creamy Pumpkin Pasta

As the leaves begin to change and the air turns crisp, it’s the perfect time to embrace the warmth of fall flavors in your cooking. One dish that captures the essence of the season is Creamy Pumpkin Pasta, featuring rich pumpkin puree, Parmesan cheese, and crispy garlic breadcrumbs. This easy recipe is not only comforting but also ideal for weeknight dinners or festive gatherings.

Why You'll Love This Recipe

While I often lean toward sweet pumpkin treats like pumpkin chocolate chip bread and cookies, I absolutely adore incorporating pumpkin into savory dishes. This creamy pumpkin pasta strikes the perfect balance of flavors and textures, making it a fall favorite. Topped with crunchy garlic breadcrumbs, it’s a dish that truly satisfies.

Ingredients You'll Need

For the Pasta:

• Pasta: I recommend rigatoni, but feel free to use your favorite shape.
• Olive Oil: For sautéing; butter works too if you prefer.
• Shallot: Adds a mild sweetness; find it near the garlic at the grocery store.
• Garlic: 4-5 cloves for a robust flavor.
• Rosemary: A fantastic herb that pairs beautifully with pumpkin.
• Crushed Red Pepper Flakes: For a hint of heat.
• Pumpkin Puree: One 15 oz can.
• Vegetable Broth: Chicken broth is a suitable substitute.
• Heavy Cream: For that creamy, indulgent texture.
• Nutmeg: A pinch goes a long way.
• Parmesan Cheese: Use freshly grated for the best flavor.

For the Garlic Breadcrumbs:

• Butter: To give flavor to the breadcrumbs.
• Breadcrumbs: Use finely torn ciabatta or French bread; stale works too!
• Garlic: Minced for extra flavor.
• Kosher Salt: To season.

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Make the Garlic Breadcrumbs: In a skillet, melt the butter over medium heat. Add the torn bread and cook until golden brown. Stir in the minced garlic for the last minute, then season with salt. Set aside.

3. Prepare the Pumpkin Sauce: In a large pot, heat olive oil over medium-high heat. Sauté the shallot for 2 minutes, then add garlic, rosemary, and crushed red pepper flakes. Cook for another minute.

4. Combine: Stir in the pumpkin and vegetable broth, then add the heavy cream. Season with salt, pepper, and nutmeg.

5. Mix It Together: Add the cooked pasta and Parmesan cheese, stirring until well combined. If the sauce is too thick, add a splash of reserved pasta water.

6. Serve: Top with garlic breadcrumbs and additional Parmesan cheese. Enjoy warm!

Variations to Try

• Add Protein: Incorporate sausage, chicken, or white beans for a heartier meal.
• Herb It Up: Experiment with thyme, parsley, or basil for extra flavor.
• Cheese Switch: Use Pecorino Romano instead of Parmesan.
• Nutty Toppings: Sprinkle toasted pecans, walnuts, or hazelnuts on top for crunch.

Perfect Pairings

This pasta is delicious on its own but can be complemented by:

• A Simple Kale Salad
• Garlic Bread
• Roasted Brussels Sprouts or Green Beans

Storage Tips

Let leftovers cool and store in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop, adding a splash of broth or cream if needed. Store breadcrumbs separately for optimal freshness.

More Fall Pasta Recipes to Explore

If you’re in the mood for more autumn-inspired pasta dishes, check out:

• Butternut Squash Baked Ziti
• Creamy Butternut Squash Pasta
• Brown Butter Ravioli with Butternut Squash

This Creamy Pumpkin Pasta is sure to become a staple in your fall cooking repertoire. It’s comforting, easy to prepare, and packed with delicious flavors. So grab your ingredients, and let’s get cooking! Enjoy!

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Adapted from: https://www.twopeasandtheirpod.com/pumpkin-pasta/

Thanks Maria!