Description
Luxurious pumpkin puree meets garlic-sautéed onions and butter, simmered with cream and nutmeg, then tossed with pasta and Parmesan for a silky, slightly spicy autumn dinner.
Ingredients
- 12 ounces pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the pumpkin puree, heavy cream, ground nutmeg, and red pepper flakes. Stir to combine and simmer for 3–4 minutes, allowing the flavors to meld.
- Add the drained pasta and reserved pasta water to the skillet. Toss well to coat the pasta in the creamy pumpkin sauce.
- Stir in the grated Parmesan until melted and smooth. Season with salt and freshly ground black pepper to taste.
- Divide the pasta among plates and garnish with chopped fresh parsley before serving.
Notes
- Use fresh pumpkin puree for the best flavor and texture.
- Adjust the amount of cream or pasta water to achieve your desired sauce consistency.
- Omit red pepper flakes if you prefer a milder dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.