Creamy Parmesan Pumpkin Pasta
Creamy, dreamy pumpkin pasta with pumpkin sauce that is super easy to make, full of fall flavor and ready in just 20 minutes! Made with canned pumpkin, heavy cream and pantry staple ingredients you likely already have in your home. Serve with chicken breasts or Italian sausage for added protein!
Servings: 4 servings
Calories: 672kcal
Ingredients
- 8 ounces rigatoni pasta (or your favorite short cut pasta)
- 3 tablespoons butter
- ½ yellow onion diced
- pinch of red pepper flakes (optional)
- 3 garlic cloves minced
- 1 cup pumpkin puree
- 1 ½ cups heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground sage
- ⅛ teaspoon ground nutmeg
- 1 teaspoon brown sugar
- ½ cup parmesan cheese freshly grated (plus extra for serving)
Instructions
- Bring a large pot of water to a boil and cook the pasta to al dente according to package directions. Meanwhile, make the pumpkin sauce.
- In a large skillet over medium heat, melt the butter then add onion and red pepper flakes. Cook for about 5-7 minutes until translucent and soft. Add garlic and cook for another minute.
- Add the pumpkin puree to the skillet and stir to combine with the onions, allowing the pumpkin to sautée for one minute. Then pour in the heavy whipping cream and whisk to combine. Mix in salt, pepper, sage, nutmeg and brown sugar. Let simmer for about 2-3 minutes then mix in the parmesan cheese.
- Add the cooked pasta to the sauce and toss to combine.
- Serve and garnish with more freshly grated parmesan cheese and cracked black pepper.
Nutrition
Serving: 1serving | Calories: 672kcal | Carbohydrates: 53g | Protein: 15g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 590mg | Potassium: 384mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11206IU | Vitamin C: 5mg | Calcium: 246mg | Iron: 2mg
