Pumpkin Pasta

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This Pumpkin Pasta is the ultimate comforting fall-time meal! It's rich and creamy with the best crunchy topping.

Course Dinner, Main Course

Cuisine American, Vegetarian

Keyword Pumpkin Pasta, pumpkin pasta sauce

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings servings

Calories 607kcal

Author Chelsea Lords

Cost $8.12

Ingredients

2 tablespoons unsalted butter
1 cup finely diced red onion (1 small onion)
1 tablespoon minced garlic (3 cloves)
1 pkg. (16 oz.) rotini pasta
1 cup canned pumpkin puree (Note 1)
1 cup chicken broth
1 cup heavy whipping cream
1/2 cup finely grated Parmesan cheese (Note 2)
Fine sea salt & pepper

Topping (Optional...kind of)

3 tablespoons unsalted butter
3 sprigs fresh sage leaves (optional, but nice flavor!)
3/4 cup panko breadcrumbs
1/4 cup freshly grated Parmesan cheese

US - Metric

Instructions

OPTIONAL TOPPING: If you're making the topping, start here! In a medium nonstick skillet, heat butter on medium heat and stir as the butter melts. Once it melts, add the sage leaves and stir for 30 seconds. Add in panko, season with a tiny pinch of salt and cook, stirring near constantly until nicely toasted and golden. (Watch carefully so it doesn't burn.)
TOPPING, CONT.: Immediately remove from heat and dump everything into a bowl to stop the cooking. Once it has fully cooled to room temperature, pull out sage leaves (discard) and stir the Parmesan cheese through.
PASTA: Follow package directions to cook the pasta, in well-salted water (I add 1 tsp fine sea salt to every 4 cups of water), reserving a mugful of water before draining the pasta to use later. (Don't rinse pasta after draining.)
PUMPKIN SAUCE: While the pasta is cooking, add 2 tbsp butter to a large skillet or pot (big enough to hold all the pasta). Heat to medium. Once melted, add in red onion and sauté until soft, about 3-5 minutes. Add in garlic and sauté for 30 seconds-1 minute or until fragrant. Pour in chicken broth and add pumpkin. Stir until smooth. Reduce the heat to low and add in the heavy cream and Parmesan cheese. Season to taste (I add 1 tsp salt & 1/2 tsp pepper). Simmer, stirring occasionally, until the sauce thickens and slightly reduces. (Note 3)
ASSEMBLE: Dump the drained pasta directly from the colander into the sauce and gently toss for about 1-1/2 to 2 minutes or until the sauce thickens and nicely coats the pasta (it shouldn't be falling to the bottom of the pot). If the sauce is too thick, add a splash of that reserved pasta water. Serve in bowls topped with a big handful of the crunchy topping and enjoy promptly!

Video

Notes

Note 1: Pumpkin: Be sure to choose pure pumpkin puree, not pumpkin pie filling. The pie filling has spices and sugar added in. Also, note, we're only using 1 cup, not the whole can!

Note 2: Parmesan: Packaged grated Parmesan (in the can) is very salty and won't melt as nicely in this recipe. We highly recommend grating a block of Parmesan cheese on the small holes of the grater for ultra-fine cheese shreds. Alternatively, use finely grated Parmesan cheese.

Note 3: How do you know when sauce is thickened? Stir the sauce with a spoon, lift it up, and immediately trace a line across the back of the spoon with your fingertip. If the line remains visible, the sauce is perfect! If not, it needs to be cooked a little longer.

Nutrition