Creamy Parmesan Pumpkin Pasta Recipe
I absolutely adore this pumpkin pasta recipe because it’s the perfect balance of comfort and sophistication, making me feel like a top chef every time I create it. Plus, it’s a delightful way to embrace the cozy fall vibes with a creamy, cheesy twist that’s incredibly easy to whip up!
I’m infatuated with how the creamy, Parmesan pumpkin pasta manages to combine deep, earthy flavors with unexpected bits of spice. The pumpkin puree mixed with heavy cream makes for a lusciously creamy texture, while the accent of nutmeg and the hefty measure of grated Parmesan lend a deep, comforting flavor that’s perfect for fall.
This pasta dish is so easy and so yummy that I could make it every week from the start of September to the end of November and never get tired of it. Plus, it offers a decent dose of protein and fiber, making it a perfectly filling meal for any night.
Ingredients
Pasta: A carbohydrate source that delivers energy and makes one feel full.
Pumpkin puree, with its high fiber and vitamin A content, contributes an adorably creamy texture and a delicate sweetness you wouldn’t even know was there if someone didn’t tell you.
The richness and silky texture of the heavy cream contribute to making a sauce that is creamy.
Parmesan Cheese: Delivers a salty, umami savoriness and provides calcium and protein.
Garlic: Adds a strong taste and smell, and has possible heart health benefits.
Ingredient Quantities
- 12 ounces of pasta (such as fettuccine or linguine)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Additional grated Parmesan cheese (for serving)
Instructions
1. In a large pot of salted boiling water, cook the pasta according to the package directions until it is al dente. Drain and set aside.
2. In a large skillet, warm the olive oil over a medium flame. When the oil is hot, add the minced garlic and sauté for about 1-2 minutes until it becomes aromatic.
3. Combine the pumpkin puree and heavy cream, and whisk them until the mixture is smooth and well blended.
4. Add the grated Parmesan cheese and ground nutmeg. Stir until the cheese is melted and the sauce is creamy.
5. Add salt and pepper to the sauce to taste and adjust as necessary.
6. The pumpkin sauce is added to the cooked pasta, which is then tossed to coat the pasta evenly in a creamy sauce.
7. Let the sauce and the pasta coexist for 2-3 minutes, allowing it to heat thoroughly and coat it in a harmonious manner.
8. Take the pasta off the heat and place it on serving plates.
9. Top with freshly chopped parsley and a little more grated Parmesan cheese.
10. Immediately serve and enjoy the creamy pasta with pumpkin and Parmesan.
Equipment Needed
1. Large pot
2. Skillet
3. Colander
4. Whisk
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Chef’s knife
9. Cutting board
10. Grater (for Parmesan cheese)
11. Serving plates/bowls
FAQ
- Can I use a different type of pasta?Of course, you can use any pasta that you like, such as penne, rigatoni, or spaghetti. Just change the cooking time to match the pasta type.
- Is there a substitute for heavy cream?Certainly! You may use half-and-half or a non-dairy cream alternative in place of heavy cream, if you want a lighter version.
- Can I use fresh pumpkin instead of pumpkin puree? Yes, you can use fresh pumpkin. Simply roast it until tender and mash it until smooth. You may need to adjust the amount to match the texture of canned puree.
- What can I use if I don’t have nutmeg?You can use cinnamon or allspice in smaller quantities to get a similar warm flavor if you don’t have nutmeg.
- Can I add protein to this dish?You can certainly add protein sources like cooked chicken, shrimp, or sausage to make this dish even heartier and more filling.
- How can I make this dish vegetarian?The already vegetarian dish can be made vegan by substituting a plant-based alternative for the heavy cream and using nutritional yeast in place of Parmesan cheese.
Substitutions and Variations
12 ounces of pasta – Replace with whole wheat pasta or gluten-free pasta for dietary concerns.
2 tablespoons olive oil – Use butter or coconut oil as an alternative.
1 cup pumpkin puree – Substitute butternut squash puree or sweet potato puree for a unique flavor.
1 cup heavy cream – For a dairy-free version, use coconut milk or a vegan cream as a substitute.
1/2 cup grated Parmesan cheese – Nutritional yeast may be used for a vegan substitute.
Pro Tips
1. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the cooking water. You can use this starchy water to loosen the sauce and help it adhere to the pasta if it becomes too thick.
2. Infuse the Garlic: For an extra depth of flavor, consider infusing the olive oil with garlic by slowly heating the minced garlic in the oil over low heat before turning up the flame to medium. This can prevent any potential bitterness from overly browning the garlic.
3. Fresh Nutmeg: If possible, use freshly grated nutmeg instead of pre-ground. Fresh nutmeg has a more vibrant and aromatic flavor that complements the pumpkin and creamy sauce beautifully.
4. Cream Consistency: To ensure the sauce remains smooth and creamy, stir the pumpkin puree and heavy cream mixture continuously while heating. Avoid letting the mixture boil, as this could cause the cream to curdle.
5. Pan Toasted Breadcrumbs: For added texture and flavor, consider topping the finished dish with toasted breadcrumbs. Simply toss breadcrumbs in a small amount of butter or olive oil in a pan until golden and sprinkle over the plated pasta.
Creamy Parmesan Pumpkin Pasta Recipe
My favorite Creamy Parmesan Pumpkin Pasta Recipe
Equipment Needed:
1. Large pot
2. Skillet
3. Colander
4. Whisk
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Chef’s knife
9. Cutting board
10. Grater (for Parmesan cheese)
11. Serving plates/bowls
Ingredients:
- 12 ounces of pasta (such as fettuccine or linguine)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Additional grated Parmesan cheese (for serving)
Instructions:
1. In a large pot of salted boiling water, cook the pasta according to the package directions until it is al dente. Drain and set aside.
2. In a large skillet, warm the olive oil over a medium flame. When the oil is hot, add the minced garlic and sauté for about 1-2 minutes until it becomes aromatic.
3. Combine the pumpkin puree and heavy cream, and whisk them until the mixture is smooth and well blended.
4. Add the grated Parmesan cheese and ground nutmeg. Stir until the cheese is melted and the sauce is creamy.
5. Add salt and pepper to the sauce to taste and adjust as necessary.
6. The pumpkin sauce is added to the cooked pasta, which is then tossed to coat the pasta evenly in a creamy sauce.
7. Let the sauce and the pasta coexist for 2-3 minutes, allowing it to heat thoroughly and coat it in a harmonious manner.
8. Take the pasta off the heat and place it on serving plates.
9. Top with freshly chopped parsley and a little more grated Parmesan cheese.
10. Immediately serve and enjoy the creamy pasta with pumpkin and Parmesan.