This rich, creamy pumpkin pasta recipe turns pumpkin puree into delicious sauce with just a hint of cloves and nutmeg.
The simple to prepare dish is fall comfort food at it’s best. I’m such a sucker for a good one-pot recipe.
I’ve had a bit of a rough week and find myself exhausted and craving comfort food. With Halloween this weekend, creamy pumpkin pasta seems fitting. This is a great dish for a lot of reasons. It’s simple to prepare and gives you a creamy sauce without heavy cream – 2% or whole milk work just fine.
Pumpkin is a great source of fiber, but you could bump up the fiber even more by using a whole wheat pasta. Increasing my fiber intake is one of the many things I find myself thinking about more now that I’m forty-something.
If you like this recipe, you might also enjoy this Ground Turkey Noodle Casserole or Butternut Squash and Black Bean Chili.
Fall Comfort Food: Creamy Pumpkin Pasta
Ingredients
- 1 pound linguine cooked al dente according to package directions
- 3 tablespoons butter
- 2 tablespoons flour
- 2 garlic cloves minced
- 2 cups milk
- 1 cup shredded parmesan cheese
- 2 1/2 cups pumpkin puree
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Parsley chopped (optional garnish)
Instructions
- In a medium saucepan over medium heat, add butter, and melt. Add garlic and cook for 30 seconds, stirring continuously. Add flour; cook 30 seconds stirring continuously. Add milk slowly, whisking constantly. Increase heat to medium high, and continue whisking.
- When the liquid bubbles and thickens, remove from heat and add cheese, stirring until melted and combined. Add pumpkin, nutmeg, salt, and pepper; whisk to combine completely.
- Pour sauce over cooked pasta and toss to combine. Garnish with parsley and cheese if desired.
- Grab a fork and dig in!
My dad would love this, he loves pumpkin! I’m sending him the link.