Pumpkin Cream Pasta Recipe

Written by Published on in Recipes

This is a great festive dish this time of year, sign me up for pumpkin anything. It’s also a great way to use up the rest of that can of pumpkin puree that you have left over from another recipe, so it is a win win. No wasting food & also more pumpkin flavored foods, yes please!

The Pumpkin Cream Pasta is an easy recipe that can be made in roughly 15 minutes. It is one of those meals that are just so warm and comforting. And you can make some garlic bread to scoop up the extra sauce. Overall, it’s just a great fall meal

There is also some veggies in this recipe & you cannot even tell. I love the idea of sneaking in veggies for my kids and they won’t even notice, again win win. And of course any vegetable covered with cream and cheese is bound to be good.

I also used my Caraway Pans while making this & it heated so evenly and clean up was a BREEZE.

Here is the recipe for Pumpkin Cream Pasta…

Ingredients:

  • 8 oz Rigatoni
  • 2 cloves minced garlic
  • 1/2 medium onion finely diced
  • Salt & Pepper to taste
  • 1 cup crushed tomatoes or pureed san Marzano canned tomatoes
  • 1/2 Cup Pumpkin Puree
  • 1/2 cup chicken or vegetable stock
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup reserved salty/ starchy pasta water (you may not need all of this but it’s better to have more than you may need, just in case)(reserve this after the pasta is done cooking right before you drain)
  • 1/4-1/2 cup heavy cream depending on how creamy you like it
  • 1/4-1/2 finely grated Parmesan cheese

Garnish

-Fresh Basil

-Garlic Bread for dipping in the sauce

Instructions:

  1. Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 ½ cups pasta water and drain.
  2. Heat olive oil & butter in a large skillet over medium heat. Add onion & pinch of salt and cook for about 4 minutes or until soft.
  3. Add garlic and cook until aromatic, 1 minute. Be careful not to burn the garlic
  4. Add in Chicken or Veggie Stock
  5. Stir in pumpkin puree, pureed tomato sauce, and pepper.
  6. Add 1/2 cup of reserved pasta water, stirring to combine until sauce is combined and glossy.
  7. Add in pasta & half of the cheese and combine with sauce.
  8. Turn off the heat
  9. Add heavy cream and stir to combine. Add remaining pasta water if needed. Season with salt, and pepper if needed. P.S. a pinch of freshly ground nutmeg is also Devine in this dish
  10. Top with remaining cheese and a sprinkle of fresh basil.

And there you have it, Pumpkin Cream Pasta, ready for the whole family to enjoy!

Let me know what you think about the recipe & if you try it, don’t forget to tag me on instagram @thelunchboxseries and follow me there for more yummy recipes! Also, don’t forget to get your Caraway Pans, discount code expires 10/24.

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