Ingredients
- 12 oz pasta of choice (penne, rigatoni, linguine, etc.)
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable or chicken broth
- ½ cup heavy cream, half-and-half, or coconut milk
- ¼ cup grated Parmesan cheese
- ⅛ tsp ground nutmeg
- Salt and black pepper, to taste
- Optional: fresh sage or thyme for garnish
Instructions
- Cook pasta according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Sauté onion until soft, about 3–4 minutes.
- Add minced garlic and cook for 1 minute more.
- Stir in pumpkin purée, broth, cream, nutmeg, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
- Stir in Parmesan cheese and adjust seasoning as needed.
- Add cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Serve warm, garnished with extra Parmesan or fresh herbs if desired.
Notes
- Add sautéed mushrooms, spinach, or cooked sausage for a heartier dish.
- Use coconut milk and vegan cheese for a dairy-free version.
- A pinch of red pepper flakes or smoked paprika adds heat and depth.
- Store the sauce separately for make-ahead meals or freezing.
- Reheat with a splash of broth or milk to maintain creamy consistency.
Nutrition
- Serving Size: 1½ cups pasta with sauce
- Calories: 420
- Sugar: 5g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg