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    You are in: Home / Recipes / Creamy Pumpkin Pasta Recipe
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    Creamy Pumpkin Pasta

    Creamy Pumpkin Pasta. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kaarin's Note:

    A delicious recipe for pumpkin that's not a dessert! I usually make my own pumpkin puree in the blender with a little water. This dish is mild and warming; my kids like it because it looks like mac and cheese!

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    Units: US | Metric


    1. 1
      In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
    2. 2
      Whisk in the pumpkin, broth, creams and seasonings to taste.
    3. 3
      Simmer 10 minutes, stirring occasionally.
    4. 4
      Meanwhile, boil the pasta in salted water until al dente.
    5. 5
      Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
    6. 6
      Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.

    Ratings & Reviews:

    • on November 03, 2010


      4-5 stars. I did really like the pumpkin, but if anyone knows my cooking, they know I love spice and herbs. So, without the additional seasoning ... I did find it a bit bland. But the overall flavor was very nice.

      Here are my changes. Since it was a main dish I did add sausage. I was at my local meat market and they had sage and garlic turkey sausage ... HOW perfect! But a mild Italian sausage would work too.

      I also added a medium onion, fresh chopped sage and a few red pepper flakes.

      I love romano for a bit of tang which was nice and I also added a bit of the pasta water. And for the pasta; I used penne rigate with the ribs. I find it holds the sauce better than plain penne.

      Lots of pepper for me and it was very tasty. All the flavor was there, I just needed a bit more seasoning, but that is just my taste. It was good as is, I just wanted a bit more.

      The sausage as others mentioned was a very nice addition. I love turkey or chicken best for a dish like this. I did cut in half moons and browned first.

      Very nice dish. Thx

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    • on September 22, 2010


      Surprisingly good! After reading some of the reviews, I did up the spices, and made it far too spicy for our family: spices are always a personal taste, I suppose.
      I did substitute evaporated milk for the creams, and threw the onions, garlic and pumpkin altogether to cook (I'm impatient) instead of sauteing them. I will try with white wine for a special treat one day.

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    • on October 07, 2009


      It was a nice change for me to make something with pumpkin in it that wasn't sweet. My husband liked it, and I thought it was ok. I didn't have a few of the ingredients, so here's what I did: I used 1 (14 oz.) can chicken broth and 1/4 c. white wine. Instead of the heavy cream, I used 1 (5 oz.) can of evaporated milk, and I omitted the sour cream altogether. For the spices, I used 1/2 tsp. nutmeg, 1 tsp. ground sage, 1/2 tsp. black pepper, 1 tsp. red pepper flakes, 1/4 tsp. - 1/2 tsp. *each* pumpkin pie spice and cinnamon, and 2 tsp. dried parsley flakes. I thought this could've used something else, like chicken or chicken sausage, but I didn't have any and my peeps were hungry, so I added 8 oz. largely sliced crimini mushrooms with the onions and garlic (but I would add double that if I added them again - they got lost in all this pasta!), I topped this with shredded parmesan and served with a green salad and Irish Rosie's Irish Soda Bread (one of my favorite breads). I'm glad I tried this recipe though, thanks!

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    Read All Reviews (68)


    Nutritional Facts for Creamy Pumpkin Pasta

    Serving Size: 1 (248 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 629.2
    Calories from Fat 194
    Total Fat 21.5 g
    Saturated Fat 11.9 g
    Cholesterol 56.1 mg
    Sodium 1103.9 mg
    Total Carbohydrate 98.0 g
    Dietary Fiber 13.2 g
    Sugars 3.0 g
    Protein 14.5 g

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