Creamy Pumpkin Pasta

READY IN: 25mins
Recipe by Kaarin

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!

Top Review by SarasotaCook

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

Ingredients Nutrition

Directions

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

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