Can I use homemade pumpkin puree for this recipe?

Yes! Homemade pumpkin puree is an excellent choice for this creamy pumpkin pasta. It will add an extra depth of flavor and freshness to the dish. Simply make sure the pumpkin puree is smooth and well-blended, and you'll be good to go. You can even make a large batch and freeze it for future use.

Can I make creamy pumpkin pasta vegan?

Absolutely! To make this dish vegan, substitute the heavy cream and sour cream with non-dairy alternatives such as coconut cream or cashew cream. Use vegetable broth instead of chicken broth, and replace butter with olive oil for sautéing the onions and garlic. This will keep the flavors rich and creamy without using any animal products.

What can I serve with creamy pumpkin pasta?

Creamy Pumpkin Pasta pairs well with a variety of side dishes. You can serve it with a crisp winter pear salad to balance the richness of the pasta. Roasted root vegetables or garlic bread also make great accompaniments. For a more substantial meal, consider adding grilled chicken or crispy bacon to the pasta itself.

How can I store leftover creamy pumpkin pasta?

Leftover creamy pumpkin pasta can be stored in an airtight container in the refrigerator for up to 4 days. If the sauce thickens too much, simply add a splash of cream or broth when reheating it to restore the creamy texture. For longer storage, you can freeze the pasta and sauce for up to 2 months.

Creamy Pumpkin Pasta – 30-Minute Fall Comfort Food

Name: Creamy Pumpkin Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound rigatoni pasta; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons butter; 2 cups pumpkin puree; 2 cups chicken broth; 1/4 cup heavy cream; 1/2 cup sour cream; 1/4 teaspoon nutmeg; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley, minced; 1/4 cup Parmesan cheese

Description

Creamy Pumpkin Pasta is a delicious, savory dish made with a smooth pumpkin-based sauce, pasta, and a blend of rich ingredients like heavy cream and Parmesan cheese. It’s perfect for a cozy dinner, offering a warm, comforting taste with a hint of spice from nutmeg. Ideal for fall but can be enjoyed year-round with simple, accessible ingredients.

Ingredients

Scale

1 pound rigatoni pasta
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 cups pumpkin puree
2 cups chicken broth
1/4 cup heavy cream
1/2 cup sour cream
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, minced
1/4 cup Parmesan cheese

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Instructions

Cook the pasta in salted water until al dente, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
Whisk in the pumpkin puree, chicken broth, heavy cream, sour cream, nutmeg, salt, and black pepper. Stir and let the sauce simmer for 10 minutes, occasionally stirring to prevent it from sticking.
Add the cooked pasta to the pumpkin sauce and toss to coat evenly. Simmer for an additional 2-3 minutes until the sauce thickens and the pasta is fully coated.
Garnish with freshly grated Parmesan cheese and a sprinkle of parsley. Serve immediately.

Notes

Adjust the sauce thickness by adding more cream or broth if it becomes too thick.
Use any pasta of your choice, such as penne or fettuccine, if rigatoni is unavailable.
For a vegan version, substitute the cream and sour cream with non-dairy alternatives like coconut milk or cashew cream.
Feel free to add proteins like grilled chicken or crispy bacon for extra flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 443
Sugar: 6g
Sodium: 804mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 67g
Fiber: 5g
Protein: 14g
Cholesterol: 36mg