This Easy Pumpkin Pasta recipe captures the cozy flavors of the season, making it an ideal choice for quick weeknight dinners or festive gatherings. Combining the richness of pumpkin with aromatic spices and creamy textures, this dish not only satisfies your hunger but also warms your heart.
Ingredients
Scale:
12 ounces of your favorite pasta (fettuccine or penne work well)
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup heavy cream or coconut cream for a lighter option
1/2 cup vegetable broth
1 teaspoon garlic powder or 2 cloves of fresh garlic
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water and drain the rest.
In a large skillet over medium heat, add the olive oil or butter. Once melted, add the garlic powder, onion powder, and ground nutmeg. Stir for 1-2 minutes until fragrant.
Mix in the pumpkin puree and heavy cream into the skillet. Stir well to combine and cook for about 3-4 minutes. Gradually add the vegetable broth, stirring until smooth and creamy. Season with salt and pepper to taste.
Add the cooked pasta to the skillet with the pumpkin sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
Stir in the chopped fresh sage leaves. Let the pasta sit for a minute before serving.
