This Pumpkin pasta is the perfect welcome to Autumn. It is a delicious twist on traditional Italian cuisine that brings the rich, earthy notes of pumpkin to your favorite pasta dishes. Made with pumpkin puree, parmesan cheese and little cream. A tasty pasta dish for any occasion!
Over the years I have become a pumpkin/ butternut squash lover, from a Pumpkin Risotto to Pumpkin Fritters to one of my favorite Fall Cinnamon Pumpkin Cakes. Of course I also discovered how delicious it can be tossed with some pasta especially Fettuccine!
Why try this pumpkin pasta sauce?
- A tasty taste of Fall: Pumpkin pasta sauce embodies the essence of fall with its warm, earthy flavor. It is comfort food at it’s best!
- Nutritional Benefits: Pumpkins/Squash are packed with vitamins and minerals, including vitamin A, vitamin C, and fiber, making this sauce not only delicious but also nutritious.
- Versatility: Pumpkin pasta sauce is incredibly versatile. It can be made meatless making it a vegetarian option. Or adding some pancetta or Italian sausage to the sauce if you prefer.
- Add your favorite pasta shape: You can use your favorite long or short pasta in this recipe. I love it with fettuccine but penne rigate, rigatoni or even linguine make the perfect option.
- Pumpkin – pumpkin puree either Homemade or store bought canned pumpkin with nothing added
- Oil – olive oil
- Butter – salted butter
- Garlic – 1-2 garlic cloves finely chopped
- Parmesan cheese – freshly grated parmesan cheese
- Cream – whole/whipping or heavy cream
- Pasta – I used fettuccini but you could use a short or long pasta
- Parsley – freshly chopped Italian parsley also known as flat leaf parsely
How to make Pumpkin Pasta
In a large pan add the olive oil, butter and garlic, cook on low-medium heat then add the pumpkin purée, salt, Parmesan cheese and cream, whisk to combine and heat thoroughly.
If too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese and finely chopped parsley.
The Origins of Pumpkin Pasta Sauce
Pumpkin pasta sauce might seem like a recent culinary invention, but it actually has roots in traditional Italian cooking. In Northern Italy, particularly in regions like Lombardy and Emilia-Romagna, pumpkin-based sauces have been enjoyed for centuries.
How to cook pasta
Always cook the pasta in enough water. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.
Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.
After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.
Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.
Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce (like this recipe) then cook it at least one minute less (pasta very al dente). And be sure to leave some pasta water to add to the pan.
If you wish you could add some protein such as pancetta or sausage, you could add some hot pepper flakes or black pepper. You could add some finely chopped onion. Or add a handful of fresh spinach before serving.
How to store it
Any leftover pumpkin pasta should be stored in an airtight container and refrigerated. It will keep 1-2 days in the fridge. Re-heat the leftovers either in a microwave or on the stove in a saucepan on medium-low heat. Add a little milk to bring it to the same creamy consistency.
The next time you’re looking for a seasonal dish that’s both comforting and delicious, I hope you don’t hesitate to give this pumpkin pasta sauce a try. Your taste buds and your dinner guests will thank you. Buon appetito!
Creamy Pumpkin Pasta
- 1 cup pumpkin purée fresh or canned purée only, drain in a sieve for approximately 10-15 minutes
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 clove garlic chopped
- 2 tablespoons freshly grated Parmesan cheese
- ¼ cup cream (whipping/whole or heavy)
- 3 cups cooked al dente fettuccine (approximately 12 ounces dry)
- 2 tablespoons fresh chopped Italian parsley
- In a large pan add the olive oil, butter and garlic, cook on low-medium heat 1 minute, add the pumpkin purée, salt, Parmesan cheese and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese or flakes. Enjoy!
Republished from December 9, 2015