Creamy Pumpkin Pasta (Print Version)
# Ingredients:
01 -
1 pound pasta (penne or rigatoni).
02 -
2 tablespoons extra virgin olive oil.
03 -
1 medium onion, diced small.
04 -
4-5 fresh garlic cloves, finely chopped.
05 -
1 teaspoon fresh rosemary leaves, chopped.
06 -
1/2 teaspoon red pepper flakes.
07 -
1 can (15 oz) pure pumpkin puree.
08 -
1 cup broth (vegetable or chicken).
09 -
1/2 cup heavy whipping cream.
10 -
1/2 teaspoon ground nutmeg.
11 -
1/2 teaspoon sea salt.
12 -
1/4 teaspoon fresh ground black pepper.
13 -
1/2 cup Parmesan cheese, freshly grated.
14 -
2 cups fresh baby spinach (optional).
# Instructions:
01 -
Bring a large pot of salted water to boil. Cook pasta until tender but still firm. Save 1 cup of pasta water before draining.
02 -
Heat oil in a large pan over medium heat. Cook diced onion until soft and clear. Mix in garlic, rosemary, and pepper flakes until you smell the herbs.
03 -
Pour in pumpkin and broth, stirring well. Add cream, nutmeg, salt, and pepper. Let it bubble gently until it thickens slightly.
04 -
Turn heat low, stir in cheese until melted. Add cooked pasta and spinach, tossing until well mixed and spinach wilts. Add saved pasta water if needed for desired thickness.
05 -
Top with extra Parmesan cheese and serve while hot.
# Notes:
01 -
Use pure pumpkin puree, not pie filling which contains added sugar and spices.
02 -
Reserved pasta water helps create a silky smooth sauce.
03 -
Fresh herbs work best for maximum flavor.