Pumpkin Pasta

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This Pumpkin Pasta is indulgently creamy with a delicious crunchy topping that makes it truly irresistible.

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American, Vegetarian

Keyword: Pumpkin Pasta, pumpkin pasta sauce

Servings: servings

Author: Chelsea Lords

Cost: $8.12

Equipment

Medium pan nonstick

Ingredients

2 tablespoons unsalted butter
1 cup finely diced red onion
1 tablespoon minced garlic
1 (16-ounce) package rotini pasta
1 cup pumpkin see note 1
1 cup chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese see note 2
1 teaspoon salt
1/2 teaspoon pepper

Topping

3 tablespoons unsalted butter
3 sprigs fresh sage optional
3/4 cup panko breadcrumbs
1/4 cup freshly grated Parmesan cheese

US - Metric

Instructions

In a medium nonstick pan, melt butter over medium heat. Add the sage leaves and stir for 30 seconds. Add in panko, season with a tiny pinch of salt, and cook. Stir constantly until nicely toasted and golden. Watch carefully so it doesn’t burn.
Immediately remove from heat and dump everything into a bowl to stop the cooking. Once it has fully cooled to room temperature, discard sage leaves and stir the Parmesan cheese through.
Follow package directions to cook the pasta in well-salted water. I add 1 tsp fine sea salt to every 4 cups of water. Set aside a mugful of water before draining the pasta. Don’t rinse pasta after draining.
While pasta is cooking, add 2 tablespoons butter to a pot big enough to hold all the pasta. Heat to medium. Once melted, add in red onion and sauté until soft, about 3–5 minutes. Add in garlic and sauté for 30 seconds or until fragrant. Pour in chicken broth and add pumpkin. Stir until smooth. Reduce heat to low and add in heavy cream and Parmesan cheese. Season with salt and pepper. Simmer, stirring occasionally, until the sauce thickens and slightly reduces (see note 3).
Dump the drained pasta directly from the colander into the sauce and gently toss for about 2 minutes or until the sauce thickens and nicely coats the pasta. It shouldn’t be falling to the bottom of the pot. If the sauce is too thick, add a splash of that reserved pasta water. Serve in bowls topped with a big handful of the crunchy topping and enjoy promptly!

Video

Notes

Note 1: Be sure to choose pure pumpkin puree, not pumpkin pie filling. Also, be careful to only use 1 cup, not the whole can!

Note 2: Packaged grated Parmesan (in the can) is very salty and won’t melt as nicely in this recipe. I highly recommend grating a block of Parmesan cheese on the small holes of the grater for ultra-fine cheese shreds. Alternatively, use finely grated Parmesan cheese.

Note 3: To know when your sauce has thickened, stir the sauce with a spoon, lift it up, and immediately trace a line across the back of the spoon with your fingertip. If the line remains visible, the sauce is perfect! If not, it needs to be cooked a little longer.

Storage: You can store leftovers, but you may need to add a bit more heavy cream or chicken broth to loosen the sauce when reheating. While the pasta will be softer, it will still pack plenty of flavor. Keep in mind that due to the pasta and dairy, this dish isn’t ideal for freezing and thawing.

Nutrition