In case you’ve obtained an additional can of pumpkin purée lingering out of your vacation feasts, use it to make this simple creamy pumpkin pasta recipe. Sautéd onion and garlic kind the fragrant base for the sauce, however clean pumpkin purée is the actual star. It melds with cream and starchy pasta water to make a luscious sauce simple sufficient to make on any weeknight. Make sure you’re utilizing unsweetened pure pumpkin purée—that is no place for pumpkin pie filling. We choose tubular noodles like rigatoni or penne for this pasta recipe; their nooks and crannies present loads of spots for the sauce to cling on.
Some would possibly classify this a fall recipe, however we’d argue it is aware of no seasonal bounds. Relying nearly solely on pantry staples, it’s a simple go-to once you haven’t had time to run to the shop. Plus, it’s versatile: We garnish the bowls with lemon zest and Parmesan cheese, however just a few recent sage leaves wouldn’t be misplaced. Need to make the creamy pumpkin sauce dairy-free? Skip the Parmesan and swap the heavy cream for one in all these substitutes. Strive it with gluten-free noodles (these are our favorites), or if you’d like a protein enhance, prime the cooked pasta bowls with spicy Italian sausage or crispy chickpeas. Leftovers will hold in an hermetic container within the fridge for two to three days; reheat over low warmth with a splash of reserved pasta water.
Strive extra of our favourite pasta dishes, like butternut squash baked pasta, candy potato and kimchi mac and cheese, or veggie-loaded kale pesto with complete wheat pasta →
