Creamy Pumpkin Pasta
Get cozy this fall with this delicious and creamy pumpkin pasta recipe. Made with canned pumpkin puree and no cheese it's ready in minutes!
Servings 6 servings
Calories 355kcal
Ingredients
- 1 pound Delallo cavatappi pasta
- 1 tablespoon olive oil
- 3-4 garlic cloves minced
- 15 ounces can pumpkin puree
- ½ cup half and half
- Salt to taste
- Freshly ground black pepper to taste
- ⅛ teaspoon ground nutmeg
- Grated parmesan cheese for serving
Instructions
- Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 ½ cups pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until aromatic, 1 minute. Add pumpkin puree, 1 cup of reserved pasta water, whisking to combine until sauce is combined and glossy. Add half and half and stir to combine. Add remaining pasta water if needed. Season with salt, pepper, and nutmeg.
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Nutrition
Calories: 355kcal | Carbohydrates: 64g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 348mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11102IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg