Main Dishesbonappetit4.2
Creamy Pumpkin Pasta
Transform a can of pure pumpkin purée into a luscious, creamy pumpkin pasta sauce for a near-instant dinner with major fall feels.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Cook 1 lb. medium tube-shaped pasta (such as rigatoni, penne, or calamarata) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
. medium tube-shaped pasta (such as rigatoni, penne, or calamarata)1 lb
2
Meanwhile, heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 1 medium white onion, finely chopped, 6 garlic cloves, finely chopped, and 1½ tsp. crushed red pepper flakes, stirring often, until onion is softened, 10–⏱️ 12 minutes. Add one 15-oz. can unsweetened pumpkin purée and cook, stirring often, until warmed through, about ⏱️ 5 minutes. Stir in ½ cup heavy cream and 1½ cups pasta cooking liquid.
medium white onion, finely chopped1½ tsp. crushed red pepper flakes, plus more for serving115-oz. can unsweetened pumpkin purée1
3
Add pasta to sauce and cook, tossing and adding more pasta cooking liquid ¼ cup at a time if needed, until sauce coats pasta, about ⏱️ 2 minutes. Add zest of 1 large lemon and 2 oz. Parmesan, finely grated (about 1 cup); toss to combine.
Zest of 1 large lemon. Parmesan, finely grated (about 1 cup), plus more for serving2 oz
4
Divide pasta among shallow bowls. Top with more Parmesan and red pepper flakes.
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