Creamy Pumpkin Pasta Recipe
Once pumpkin spiced lattes start invading cafes, you know it's time to bring on all things pumpkin in the kitchen. My favorite thing about using pumpkin in my recipes is its versatility to lean sweet or savory, and there are virtually limitless options no matter which flavor route you take.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- 1 tablespoon miso paste
- 1 tablespoon white wine vinegar
- ¾ cup vegetable broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup heavy cream
- 3 fresh sage leaves, chopped, plus more for garnish
- ½ cup shredded or grated parmesan
- 8 ounces fettuccine pasta
- Heat the oil in a medium saucepan over medium heat.
- Add the garlic and saute for 2 to 3 minutes, until fragrant.
- Add in the pumpkin, miso paste, vinegar, broth, salt, and pepper. Stir and simmer for 5 minutes.
- Stir in the cream, sage and parmesan. Turn off the heat and continue to stir for 2 to 3 minutes, or until the sauce thickens.
- Cover the pan and let the sauce sit while you cook the pasta.
- Bring a pot of water to a boil.
- Add in the cooked pasta and cook according to package directions, then drain.
- Return the pasta to the pot it was cooked in and pour in the sauce. Stir to evenly coat the pasta in sauce.
- Garnish the pasta with extra sage, if desired, and serve.
This pumpkin pasta is one of my favorite fall weeknight dinners to make, and I love that it's incredibly customizable, especially when it comes to the pairing options. It's a quick and easy meal and the cleanup is minimal, which is always a plus. I like to serve the pasta with a big green salad, and if I want to add more protein while keeping the dish vegetarian, can of white beans does the trick.
Gather the ingredients for creamy pumpkin pasta
To make this recipe, start in the produce aisle and grab fresh garlic and fresh sage leaves. For the miso paste, white miso is the preferred choice, but you can also use yellow. Then head to the dry goods area to pick up pumpkin puree, vegetable broth, white vinegar, and fettuccine pasta. The final ingredients you'll need are heavy cream, parmesan, olive oil, salt, and pepper.
