Pumpkin Pasta Creamy (Print Version)
# Ingredients:
01 -
1 medium onion, chopped finely.
02 -
2 tablespoons of olive oil (extra virgin suggested).
03 -
1 pound of pasta, like rigatoni or penne.
04 -
4-5 garlic cloves, minced.
05 -
1 teaspoon of chopped-up rosemary leaves (fresh is best).
06 -
1/2 teaspoon ground red chili flakes.
07 -
1 cup of chicken or veggie broth.
08 -
1 can (15 oz) of plain pumpkin puree.
09 -
1/2 cup heavy cream for richness.
10 -
1/2 teaspoon ground nutmeg for warmth.
11 -
1/4 teaspoon finely ground pepper.
12 -
1/2 teaspoon sea salt—adjust to taste.
13 -
2 packed cups of baby spinach (if you'd like some greens).
14 -
1/2 cup of Parmesan cheese, grated fresh at home.
# Instructions:
01 -
Get water boiling in a big pot with some salt. Cook pasta until it's done but still has a bit of bite. Save a cup of the water before draining everything.
02 -
Warm up the oil in a large skillet over medium heat. Add onion and cook until it's soft and see-through. Stir in the garlic, red pepper flakes, and rosemary till everything smells amazing.
03 -
Stir in the pumpkin puree and broth, getting it all combined. Add the cream, nutmeg, salt, and pepper. Let it simmer gently until it thickens a bit.
04 -
Lower the heat and stir the cheese into the sauce until it's melted. Add in the pasta and spinach, mixing until coated and spinach just wilts. If it seems too thick, stir in some of the saved pasta water a little at a time.
05 -
Sprinkle extra Parmesan on top and bring it to the table while it's still warm.
# Notes:
01 -
Use plain pumpkin puree, not the pie kind with extra spices or sugar.
02 -
Add pasta water to smooth out the sauce to your liking.
03 -
Fresh herbs add the best flavor—worth the effort!