Pumpkin Pasta
Pumpkin is not only for sweet desserts, it tastes incredible in savory recipes as well like this creamy Pumpkin Pasta! The brown butter and sage pair so well with the warm pumpkin flavor to create the best fall pasta experience!
Servings to 5
Ingredients
- 16 ounces penne pasta or rigatoni
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon fresh garlic, finely minced
- 3 tablespoons tomato paste
- 1 cup pumpkin puree
- 1 cup half and half or heavy cream
- 1/2 cup freshly grated parmesan, more to taste
- 3 to 4 leaves sage, chopped
- 1/8 to 1/4 teaspoon nutmeg
- 1/2 teaspoon onion powder
- 1 teaspoon red pepper flakes or to taste
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Throw in the pasta and cook according to package directions. Reserve at least 1/2 cup of pasta water and then drain.
- In a saucepan, add the butter and olive oil over medium heat. Allow the butter to toast and brown and then add the garlic and tomato paste. Cook for about 4 to 5 minutes. The tomato paste will darken in color from a bright red to reddish brown.
- Add the pumpkin puree and mix together. Cook down the pumpkin puree for 2 to 3 minutes.
- Add the heavy cream and mix until incorporated. Simmer for about 2 to 3 minutes.
- Add the reserved pasta water and whisk together to thin out the sauce.
- Finally, add the grated parmesan, sage, red pepper flakes, paprika, nutmeg, onion powder, salt, and black pepper. Mix into the sauce, taste, and adjust anything to your taste.
- Toss in the cooked pasta and mix to coat evenly.
- Serve with more parmesan on top!
Notes
- This is optional but highly recommended. Adding a sprinkle of brown sugar to the pumpkin puree brings out the pumpkin flavor even more!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!