Description
This recipe delivers a creamy, comforting fall pasta dish with roasted garlic and pumpkin. It’s designed to be quick and easy, perfect for a weeknight meal.
Ingredients
Scale
- 1 pound pasta
- 1 cup pumpkin puree
- 4 cloves garlic, roasted
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- In a blender, combine roasted garlic, pumpkin puree, heavy cream, and Parmesan cheese. Blend until smooth.
- Heat olive oil in a large skillet over medium heat.
- Pour the pumpkin mixture into the skillet and cook for 2-3 minutes, stirring constantly.
- Add the drained pasta to the skillet. Toss to coat evenly with the sauce.
- If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Season with salt and black pepper to taste.
- Serve immediately.
Notes
- Roast garlic ahead of time for an even quicker meal.
- Use canned pumpkin puree, not pumpkin pie filling.
- Adjust seasoning to your preference.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: Approx. 5g
- Sodium: Approx. 300mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 5g
- Protein: Approx. 15g
- Cholesterol: Approx. 30mg