Creamy Pumpkin Pasta

"A delicious recipe for pumpkin that's not a dessert! I usually make my own pumpkin puree in the blender with a little water. This dish is mild and warming; my kids like it because it looks like mac and cheese!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by jackiedavis7 photo by jackiedavis7
photo by Satyne photo by Satyne
photo by Rita1652 photo by Rita1652
Ready In:
25mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
  • Whisk in the pumpkin, broth, creams and seasonings to taste.
  • Simmer 10 minutes, stirring occasionally.
  • Meanwhile, boil the pasta in salted water until al dente.
  • Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
  • Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.

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Reviews

  1. 4-5 stars. I did really like the pumpkin, but if anyone knows my cooking, they know I love spice and herbs. So, without the additional seasoning ... I did find it a bit bland. But the overall flavor was very nice.<br/><br/>Here are my changes. Since it was a main dish I did add sausage. I was at my local meat market and they had sage and garlic turkey sausage ... HOW perfect! But a mild Italian sausage would work too.<br/><br/>I also added a medium onion, fresh chopped sage and a few red pepper flakes.<br/><br/>I love romano for a bit of tang which was nice and I also added a bit of the pasta water. And for the pasta; I used penne rigate with the ribs. I find it holds the sauce better than plain penne.<br/><br/>Lots of pepper for me and it was very tasty. All the flavor was there, I just needed a bit more seasoning, but that is just my taste. It was good as is, I just wanted a bit more.<br/><br/>The sausage as others mentioned was a very nice addition. I love turkey or chicken best for a dish like this. I did cut in half moons and browned first.<br/><br/>Very nice dish. Thx
     
  2. Surprisingly good! After reading some of the reviews, I did up the spices, and made it far too spicy for our family: spices are always a personal taste, I suppose.<br/>I did substitute evaporated milk for the creams, and threw the onions, garlic and pumpkin altogether to cook (I'm impatient) instead of sauteing them. I will try with white wine for a special treat one day.
     
  3. I might do it again but with tweaks. I feel that the chicken broth is watering it down. Though I halved the broth, it still ends up too broth-y. Flavor-wise it’s a little bland. I might add some red pepper flakes to give it a little kick, or maybe some sage as someone suggested. Yet my hubby and I both love pumpkin and I’d like to try to make it better.
     
  4. Oh My Goodness!! I never would have thought that I would like a pasta sauce made with pumpkin. This is excellent. I made the recipe close to as it was written with a few changes. I used evaporated goat milk in place of the heavy cream, I added some crisped bacon and some thyme. I didn't have fresh parsley so I used dried, but I'm sure the fresh would be even better. I topped each plate with parmesan and pumpkin seeds. The kids even enjoyed it. For once in a long time I wasn't hounding them to eat their dinner!! Thank you for a recipe I will be making over and over!!
     
  5. It was a nice change for me to make something with pumpkin in it that wasn't sweet. My husband liked it, and I thought it was ok. I didn't have a few of the ingredients, so here's what I did: I used 1 (14 oz.) can chicken broth and 1/4 c. white wine. Instead of the heavy cream, I used 1 (5 oz.) can of evaporated milk, and I omitted the sour cream altogether. For the spices, I used 1/2 tsp. nutmeg, 1 tsp. ground sage, 1/2 tsp. black pepper, 1 tsp. red pepper flakes, 1/4 tsp. - 1/2 tsp. *each* pumpkin pie spice and cinnamon, and 2 tsp. dried parsley flakes. I thought this could've used something else, like chicken or chicken sausage, but I didn't have any and my peeps were hungry, so I added 8 oz. largely sliced crimini mushrooms with the onions and garlic (but I would add double that if I added them again - they got lost in all this pasta!), I topped this with shredded parmesan and served with a green salad and Recipe #20616 (one of my favorite breads). I'm glad I tried this recipe though, thanks!
     
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Tweaks

  1. Delicious! Made this for my vegetarian friends in place of the turkey for Thanksgiving. Only changes I made were to use vegetable broth instead of chicken, and added 1/4 cup of parmesan cheese during the simmering phase. Everyone loved it! Easy and yummy.
     
  2. Great start. Made LOTS of changes though. I used half & half instead of cream, spaghetti squash instead of pasta, parmesean cheese instead of ramano, and I added some pumpkin pie spice (1/4-1/2 tsp). I also left out the sour cream. The whole family LOVED it, even my picky 4 yr old.
     
  3. Oh My Goodness!! I never would have thought that I would like a pasta sauce made with pumpkin. This is excellent. I made the recipe close to as it was written with a few changes. I used evaporated goat milk in place of the heavy cream, I added some crisped bacon and some thyme. I didn't have fresh parsley so I used dried, but I'm sure the fresh would be even better. I topped each plate with parmesan and pumpkin seeds. The kids even enjoyed it. For once in a long time I wasn't hounding them to eat their dinner!! Thank you for a recipe I will be making over and over!!
     
  4. Surprisingly good! After reading some of the reviews, I did up the spices, and made it far too spicy for our family: spices are always a personal taste, I suppose.<br/>I did substitute evaporated milk for the creams, and threw the onions, garlic and pumpkin altogether to cook (I'm impatient) instead of sauteing them. I will try with white wine for a special treat one day.
     
  5. Yes, another savory way to eat pumpkin! Delicious and filling. I used vegetable broth instead of chicken.
     

RECIPE SUBMITTED BY

I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
 
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