Pumpkin isn’t just for sweet treats; it’s amazing in savory dishes too, like this creamy Pumpkin Pasta! The rich taste of brown butter and sage perfectly complements the cozy pumpkin flavor, making it the ultimate fall pasta dish!
Pumpkin Pasta
Ingredients
- 1 pound penne pasta or rigatoni
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon fresh garlic finely chopped
- 3 tablespoons tomato paste
- 1 cup pumpkin puree
- 1 cup half and half or heavy cream
- 1/2 cup freshly grated parmesan cheese plus more for serving
- 3 to 4 leaves of sage chopped
- 1/8 to 1/4 teaspoon nutmeg
- 1/2 teaspoon onion powder
- 1 teaspoon red pepper flakes or to taste
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1/2 cup reserved pasta cooking water
Instructions
- Boil a large pot of salted water. Cook the pasta according to the package instructions. Before draining, save at least 1/2 cup of pasta water.
- In a saucepan over medium heat, melt the butter with olive oil until it turns golden brown. Add garlic and tomato paste, cooking for about 4 to 5 minutes until the paste darkens.
- Stir in the pumpkin puree and cook for 2 to 3 minutes.
- Add the heavy cream and simmer for another 2 to 3 minutes.
- Pour in the reserved pasta water to thin out the sauce.
- Add parmesan cheese, sage, red pepper flakes, paprika, nutmeg, onion powder, salt, and black pepper. Mix well and adjust seasoning to your liking.
- Toss in the cooked pasta until evenly coated.
- Serve with extra parmesan on top!
Notes
For an extra boost of pumpkin flavor, try adding a sprinkle of brown sugar to the pumpkin puree. It’s optional but highly recommended!