Creamy Pumpkin Pasta

• 12 oz (340g) pasta of choice
• 1 can (15 oz) pumpkin puree
• 2 cups milk
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp ground nutmeg
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• Optional: toasted pumpkin seeds for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté for 1 minute until fragrant.
4. 4 Stir in pumpkin puree, milk, nutmeg, black pepper, and salt.
5. 5 Simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
6. 6 Reduce heat to low and whisk in Parmesan cheese and butter until smooth and creamy.
7. 7 Drain pasta and add to the pumpkin sauce, tossing to coat. Add reserved pasta water as needed for consistency.
8. 8 Remove from heat, stir in parsley, and serve immediately.
9. 9 Garnish with toasted pumpkin seeds if desired.

Nutrition

Tips

• For a richer flavor, use heavy cream instead of milk.
• Add a pinch of red pepper flakes for a spicy kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk to restore creaminess.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with warm crusty bread on the side.

FAQ