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: 4 servings
Ingredients
- 1 ounces cavatappi pasta or pasta of choice
- 1 tablespoon olive oil
- 3-4 sage leaves minced
- 3-4 garlic cloves minced
- 1 15-ounce can pumpkin puree
- ½ teaspoon salt
- ½ teaspoon black pepper to taste
- ⅛ teaspoon ground nutmeg
- ½ cup whole milk
- Grated parmesan cheese for serving
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 cup pasta water, drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sage, and cook until aromatic, 1 minute. Add the pumpkin puree, salt, pepper and nutmeg and continue to cook for 2-3 more minutes. Add the milk and stir until well combined and creamy.
- Toss the reserved cooked pasta with the sauce, add ½ cup of the reserved pasta water to combine until the sauce clings to the pasta and is glossy.
- Sprinkle the grated parmesan cheese on top, if using and serve immediately.
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
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