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Pumpkin Pasta

Course Dinner
Prep Time 10 minutes
Cook Time 35 minutes
Servings 5

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!