This luscious Can Fresh Pumpkin pasta recipe transforms a simple can of pumpkin into a gourmet meal in minutes, offering a comforting, flavorful, and incredibly versatile dinner solution. Perfect for busy weeknights, it proves that delicious can also be incredibly easy and budget-friendly.
Key Ingredients for Creamy Pumpkin Pasta
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon grated fresh nutmeg (or 1/8 teaspoon ground nutmeg)
- 1 (15-ounce) can fresh pumpkin puree (ensure it’s 100% pumpkin, not pie filling)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Pinch of red pepper flakes (optional, for a hint of heat)
- 12 ounces pasta of your choice (linguine, fettuccine, penne, or rotini work well)
- Fresh sage leaves, chopped, for garnish (optional)
- Toasted pumpkin seeds, for garnish (optional)
How to Make Creamy Pumpkin Pasta
This creamy pumpkin pasta is a culinary marvel of simplicity and flavor, ready in under 30 minutes. Its creamy, velvety sauce coats every strand of pasta perfectly, delivering a deeply satisfying and comforting meal. The preparation time is a breezy 10 minutes, with just 15-20 minutes of cook time.
Step-by-Step Instructions
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta of choice and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.
Sauté Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated nutmeg, and cook for another minute until fragrant, being careful not to burn the garlic.
Build the Pumpkin Sauce: Add the fresh pumpkin puree to the skillet along with the heavy cream and broth. Stir well to combine, breaking up any clumps of pumpkin. Bring the mixture to a gentle simmer.
Simmer and Thicken: Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it has thickened slightly. The longer it simmers, the richer the flavor will become.
Incorporate Cheese and Seasonings: Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue stirring until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed – you might want a little more salt or pepper depending on your preference.
Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the pumpkin sauce. Toss gently to coat all the pasta evenly with the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water at a time until it reaches your desired consistency.
Serve: Serve the creamy pumpkin pasta immediately. Garnish with extra Parmesan cheese, freshly chopped sage leaves, and toasted pumpkin seeds, if desired.
Why You’ll Love This Creamy Pumpkin Pasta
This Creamy Pumpkin Pasta is an absolute triumph of comfort and flavor, starring the wonderfully smooth and velvety pumpkin sauce that clings to every noodle. It’s significantly more budget-friendly than a restaurant-style pasta dish, proving you don’t need to break the bank for an elegant and delicious meal by leveraging the humble yet mighty fresh pumpkin from a can. The optional toppings like fresh sage and toasted pumpkin seeds elevate it from simple to sophisticated, offering a delightful textural contrast and aromatic finish, reminiscent of a more complex risotto but with a fraction of the effort. Forget fussier pumpkin dishes; this one is a weeknight warrior that delivers pure joy.
Whether you’re craving something warm and cozy or need a quick yet impressive meal, this pasta recipe is your answer. It’s a fantastic alternative to a classic tomato-based pasta or a creamy Alfredo, offering a unique seasonal twist that’s delightful any time of year, but especially in the fall. So, ditch the takeout menus and the long ingredient lists, and give this incredibly satisfying and surprisingly simple Creamy Pumpkin Pasta a try tonight!
Storing and Reheating Tips
Leftover Creamy Pumpkin Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, it’s best to do so gently to prevent the sauce from breaking. You can reheat it on the stovetop over low to medium-low heat, stirring frequently until heated through.
If it seems a bit thick, add a splash of milk or water to loosen the sauce. Alternatively, you can reheat individual portions in the microwave, stirring halfway through for even heating. For longer storage, you can freeze the pasta. Place cooled pasta in a freezer-safe container or heavy-duty freezer bag. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as directed.
Final Thoughts
This Creamy Pumpkin Pasta recipe is a testament to how simple ingredients, like fresh pumpkin from a can, can create something truly spectacular. It’s the perfect sweet spot between quick, easy, and incredibly delicious, so give it a whirl and savor every creamy bite.
Read more also:
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- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
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- Our Pinterest
Effortless Creamy Pumpkin Pasta: Your Weeknight Dinner Hero
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your pasta of choice and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside.12 ounces pasta of your choice (linguine, fettuccine, penne, or rotini work well)
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated nutmeg, and cook for another minute until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced, 1/4 teaspoon grated fresh nutmeg (or 1/8 teaspoon ground nutmeg)
- Add the fresh pumpkin puree to the skillet along with the heavy cream and broth. Stir well to combine, breaking up any clumps of pumpkin. Bring the mixture to a gentle simmer.1 (15-ounce) can fresh pumpkin puree (ensure it’s 100% pumpkin, not pie filling), 1 cup heavy cream (or half-and-half for a lighter option), 1/2 cup vegetable or chicken broth
- Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it has thickened slightly. The longer it simmers, the richer the flavor will become.
- Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue stirring until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed – you might want a little more salt or pepper depending on your preference.1/4 cup grated Parmesan cheese, plus more for serving, 1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste, 1 pinch red pepper flakes (optional, for a hint of heat)
- Add the drained pasta directly into the skillet with the pumpkin sauce. Toss gently to coat all the pasta evenly with the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta cooking water at a time until it reaches your desired consistency.12 ounces pasta of your choice (linguine, fettuccine, penne, or rotini work well)
- Serve the creamy pumpkin pasta immediately. Garnish with extra Parmesan cheese, freshly chopped sage leaves, and toasted pumpkin seeds, if desired.1/4 cup grated Parmesan cheese, plus more for serving, Fresh sage leaves, chopped, for garnish (optional), Toasted pumpkin seeds, for garnish (optional)