Pumpkin Pasta
A comforting pasta dish featuring the rich flavors of pumpkin, garlic, and creamy sauce, perfect for autumn.
Equipment
- Pot
- Skillet
- Mixing Bowl
Ingredients
- 1 lb. rigatoni pasta or your pasta of choice
- 1 Tbsp. olive oil
- 1 large shallot chopped
- 4-5 cloves garlic minced
- 1 tsp. freshly chopped rosemary
- 1/4 tsp. crushed red pepper flakes
- 15 oz. pumpkin puree
- 1 cup vegetable broth or chicken broth
- 1/2 cup heavy cream
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 pinch nutmeg
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 3 Tbsp. salted butter
- 2 cups finely torn ciabatta or French bread
- 2 cloves garlic minced (for breadcrumbs)
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, according to package instructions. Reserve about 1/2 cup of pasta water before draining the pasta.
- In a large skillet over medium heat, melt the salted butter. Add the torn bread pieces and cook until golden brown, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute. Season with salt, then set aside.
- In the same skillet, heat olive oil over medium-high heat. Add the chopped shallot and sauté for about 2 minutes. Add minced garlic, rosemary, and crushed red pepper flakes, cooking for another minute.
- Stir in the pumpkin puree and vegetable broth. Bring to a simmer, then add the heavy cream, stirring until smooth. Season with salt, pepper, and a pinch of nutmeg.
- Add the cooked pasta and Parmesan cheese to the skillet, mixing until everything is well coated. If needed, adjust the consistency with reserved pasta water.
- Serve warm, topped with garlic breadcrumbs and extra Parmesan if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.