Creamy Pumpkin Pasta with Parmesan & Sage
I found out Friday that you all really are ready for some pumpkin. And while pumpkin is perfect to enjoy in sweet treats, I have been dying for pumpkin pasta. So why not a little meatless-Monday pumpkin pasta? Welcome to the world’s easiest pasta dish. And your dinner tonight.
My brilliant friend Aggie posted a recipe for pumpkin bowties last winter and I fell head over heels in love with the simplicity of using canned pumpkin for a pasta sauce. It’s the quickest go-to weeknight meal, especially for busy fall and winter nights. And you know how I love my quick weeknight pasta dishes!
Well, add this one to the list. This pumpkin pasta simple screams fall. I added nutmeg, sage and parmesan cheese, and this meal is ready in the time that it takes to cook the pasta. So if you thought that pumpkin was only for desserts, think again, my friends. Think again.
Creamy Pumpkin Pasta with Parmesan & Sage Recipe
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Quick weeknight recipe for pumpkin pasta. Parmesan, sage and nutmeg finish off the fall flavors of this simple vegetarian pasta.
6 ounces whole wheat pasta (I used penne)
2 tsp. olive oil
2 shallots, diced
1 clove garlic, minced
1 Tbs. fresh sage + more for garnish
1 (15-ounce) can pumpkin puree
1/4 cup Parmesan cheese + more for garnish
1/2 tsp. ground nutmeg
1/2 cup pasta cooking water
Cook the pasta according to package directions. When the pasta is al dente reserve 1/2-cup of the cooking water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, sage and a pinch of salt and stir well. Cook for about 10 minutes, until the shallots are tender and fragrant. Add the pumpkin, parmesan cheese and nutmeg and stir to combine.
Stir in the reserved pasta water and stir until fully incorporated. Add the pasta and combine. Season with salt and pepper to taste.
Garnish with additional sage and parmesan cheese for serving.
As written, this recipe is not vegan. To make it vegan, omit the parmesan cheese.
Adapted from Aggie's Kitchen