Dinner
Creamy Pumpkin Pasta for the Table
This Creamy Pumpkin Pasta recipe is so incredibly unfussy to make and certainly dependable for autumnal comfort food! It’s cheesy
- 4 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
This Creamy Pumpkin Pasta recipe is so incredibly straightforward to make and certainly dependable for autumnal comfort food! It’s cheesy and creamy and certainly satisfying- I can’t wait for you to try it!
Earlier this year, I posted This dish for Gigi Hadid’s FAMOUS pasta and it went viral on social media. And rightfully so because it is SO incredibly satisfying especially considering how unfussy it is to make.
So, as you do, I decided to make an autumnal version of the recipe swapping the tomato pasta for pumpkin puree. Yes, I am indeed one of those people that think EVERYTHING needs to be pumpkin flavored around this time of year. LOL
I’m going to IMMEDIATELY be particularly upfront with you about this dish: it’s honestly not as good as the original. I mean, the familiar version is simply SO Deeply good. I crave it on a regular basis. Meaning: WEEKLY.
This pumpkin version is genuinely flavor-packed as well and worth a go if you’re wanting a fun pumpkin recipe. But, again, not quite as flavor-packed as the original.
I only genuinely felt like you should know that before we proceed:)
With that out of the way, I’m actually done:) We’re going to keep things SHORT and sweet today. I hope you give this dish a try (or at least the original version) and completely love it!
ENJOY!
The recipe
Pumpkin Pasta, Creamy
This Creamy Pumpkin Pasta is so straightforward to make and a deliciously cheesy meal!
- 4 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Ingredients
- 1 pound pasta of choice
- ¼ cup olive oil
- 2 cloves of garlic (minced)
- 1 small shallot (diced)
- ⅔ cup of pumpkin puree
- 2 tablespoons of vodka (optional*)
- 1 cup of heavy cream (see note below for a vegan version!)
- 1 teaspoon of red pepper flakes
- 2 tablespoons of butter
- ½ cup parmesan
- Salt + pepper to taste
Method
- 1
Cook pasta according to package directions. Reserve ½ cup of the pasta water. Once done, drain and set aside.
- 2
Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the garlic and shallot and cook for 5 minutes. Stir in the pumpkin puree and cook for 1 additional minutes, stirring often.
- 3
Stir in vodka and then add in the cream and pepper flakes and mix to combine.
- 4
Mix in the cooked pasta as well as ½ cup of pasta water, the butter, and parmesan cheese. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.
- 5
Remove from the heat and serve with an extra sprinkle of parmesan!
Cook notes
Vodka – you can easily leave out the vodka and this will still taste memorable! Maybe save a little extra pasta water in case you want the sauce a little thinner. For this vegan – you can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an memorable one!)
