Ingredients
Scale
- 8 oz Pasta
- 1 cup Pumpkin puree
- 1 cup Heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves Garlic
- 1/4 tsp Nutmeg
- 2 tbsp Olive oil
- Salt & pepper to taste
Instructions
- Step 1: Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- Step 2: Heat olive oil in large skillet over medium heat. Sauté minced garlic for 1 minute until fragrant.
- Step 3: Stir in pumpkin puree and heavy cream until well combined. Cook for 2-3 minutes.
- Step 4: Add Parmesan cheese gradually, stirring until melted and smooth.
- Step 5: Season with nutmeg, salt, and pepper. Add pasta water if sauce seems too thick.
- Step 6: Toss cooked pasta into sauce until evenly coated. Serve immediately with extra cheese.
Notes
- Use freshly grated Parmesan for better melting and richer flavor
- Don’t let garlic brown or it will taste bitter
- Add pasta water gradually to control sauce consistency
- Store leftovers in refrigerator for up to 3 days and reheat gently with a splash of cream
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
Keywords: creamy pumpkin pasta, pumpkin pasta recipe, fall pasta, comfort food, easy dinner, vegetarian pasta