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Creamy Parmesan Pumpkin Pasta

Creamy Parmesan Pumpkin Pasta for Cozy Fall Evenings

Creamy Parmesan Pumpkin Pasta is a warm, flavorful dish perfect for fall, combining seasonal pumpkin with rich Parmesan for a cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Choose your favorite shape like penne or fettuccine.
  • to taste Salt Essential for enhancing the flavor of the pasta during boiling.
For the Sauce
  • 1 cup Pumpkin Puree Fresh roasted pumpkin blended until smooth makes a delightful substitution.
  • 1 cup Heavy Cream Coconut milk or vegan cream works beautifully for a dairy-free option.
  • ¾ cup Grated Parmesan Cheese Swap with Pecorino Romano or Nutritional yeast for a dairy-free twist.
  • 2 tablespoons Olive Oil Essential for sautéing garlic to bring out its aromatic depth.
  • 2 cloves Garlic (minced) Use shallots as a milder substitute if preferred.
  • ½ teaspoon Ground Nutmeg Consider allspice for a unique aromatic profile.
  • ½ teaspoon Salt Season to taste; adjust according to your preference.
  • ¼ teaspoon Black Pepper Season to taste; adjust according to your preference.
For Garnish
  • Fresh Parsley or Sage Optional, but makes your dish visually appealing.

Equipment

  • large pot
  • Skillet
  • measuring cups
  • Measuring Spoons
  • Spatula

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil over high heat. Add 12 oz of your favorite pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, drain, and set the pasta aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant, being careful not to brown the garlic.
  3. Stir in 1 cup of pumpkin puree into the skillet, cooking for an additional 2-3 minutes until warmed through.
  4. Pour in 1 cup of heavy cream, stirring continuously to blend with the pumpkin and garlic mixture without boiling.
  5. Add ¾ cup of grated Parmesan cheese, ½ teaspoon of ground nutmeg, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the sauce. Stir until the cheese melts and the sauce thickens slightly.
  6. Add the drained pasta to the skillet and gently toss to coat it in the creamy sauce.
  7. Transfer the pasta to serving plates, garnishing with extra Parmesan and fresh parsley or sage. Serve warm.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 15gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 1mgCalcium: 250mgIron: 2mg

Notes

Use high-quality, freshly grated Parmesan cheese for the best flavor. Reserve pasta water for adjusting sauce consistency. Taste before serving and adjust salt and pepper as needed.

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