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Creamy Pumpkin Pasta 

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Creamy Pumpkin Pasta: A Taste of Autumn Comfort

As the leaves turn golden and the air carries a subtle chill, our culinary cravings shift towards heartwarming, creamy, and utterly satisfying dishes. One such masterpiece that captures the essence of the fall season is the Creamy Pumpkin Pasta Delight. This recipe brings together the velvety richness of pumpkin, the savory allure of pasta, and the creamy decadence of a sauce that’s simply irresistible.

History of the Dish

Pumpkin pasta has a rich history dating back to ancient Italy. Pumpkins were first introduced to Europe from the New World in the 16th century, and creative cooks quickly found ways to incorporate this vibrant vegetable into their recipes. Today, pumpkin pasta remains a beloved dish, known for its comforting, creamy texture and delightful flavor.

creamy pumpkin pasta

Creamy Pumpkin Pasta

Prep Time: 15 minutes

Cooking Time: 25 minutes Servings: 4

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cups (500g pumpkin), cut into cubes
  • 1/4 to 1/2 cup (50-100ml) whole milk
  • 2 tablespoons (30 ml) tomato purée
  • 2 tablespoons (30 ml) mascarpone
  • 12 ounces (350g) short pasta
  • 1/3 cups (40g) grated parmesan

Ingredient Details

  • Pumpkin: For the best flavor and texture, use fresh pumpkin. But canned pumpkin can be a convenient alternative.
  • Short Pasta: You can choose any short pasta variety like penne, rigatoni, or fusilli, depending on your preference.

How to Make Creamy Pumpkin Pasta

1. Sauté the Aromatics

  • In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the finely chopped onion and crushed garlic. Sauté until they turn translucent and fragrant.

2. Cook the Pumpkin

  • Add the pumpkin cubes to the skillet. Cook for about 10-12 minutes, or until the pumpkin is tender and can be easily mashed with a fork.

3. Create a Creamy Base

  • Pour 50-100ml of whole milk over the pumpkin. Use more milk for a creamier consistency. Add the tomato purée and mascarpone. Stir until the mixture is well combined and creamy.

4. Cook the Pasta

  • In a separate pot, cook the short pasta according to the package instructions. Drain and set aside.

5. Combine Pasta and Sauce

  • Add the cooked pasta to the creamy pumpkin sauce. Gently toss to coat the pasta evenly with the sauce.

6. Add Parmesan

  • Sprinkle the grated parmesan over the pasta. Stir until the cheese is melted and the pasta is coated with a delicious cheesy layer.

7. Serve and Enjoy

  • Dish up your creamy pumpkin pasta into individual servings, and don’t forget to garnish with extra parmesan if desired.

Expert Tips

  • To save time, use pre-cut pumpkin or squash if available in your local store.
  • For a hint of spiciness, add a pinch of red pepper flakes to the sauce.
  • If you prefer a vegetarian version, substitute vegetable broth for chicken broth.

Storage and Leftovers

Place any leftovers in an airtight storage container in the refrigerator. This dish will stay fresh for up to 4 days.

FAQs

Q1: Can I use canned pumpkin for this recipe? Yes, you can use canned pumpkin puree. However, fresh pumpkin provides a slightly different texture and flavor.

Q2: What’s the best pasta for this dish? You can use your favorite short pasta, but something with nooks and crannies like penne works particularly well for holding the creamy sauce.

Known Alternate Names

This dish is also known as Creamy Pumpkin Pasta, Pumpkin Alfredo, or Pumpkin Mac and Cheese.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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