Pumpkin Pasta Creamy (Print Version)
# Ingredients:
01 -
2 tablespoons of olive oil (extra virgin).
02 -
1 medium-sized onion, chopped finely.
03 -
1 pound of penne or rigatoni pasta.
04 -
4-5 garlic cloves, minced.
05 -
1/2 teaspoon of dried red chili flakes.
06 -
1 teaspoon of chopped fresh rosemary leaves.
07 -
1 cup broth (chicken or vegetable).
08 -
1 can (15 oz) of plain pumpkin puree.
09 -
1/2 teaspoon of nutmeg powder.
10 -
1/4 teaspoon of black pepper, freshly cracked.
11 -
1/2 teaspoon of fine sea salt.
12 -
2 cups of tender baby spinach (optional).
13 -
1/2 cup of freshly shredded Parmesan cheese.
14 -
1/2 cup of heavy cream.
# Instructions:
01 -
In a big pot, boil salted water. Let the pasta cook till just still firm. Remember to keep a cup of the pasta water before draining.
02 -
Warm oil over medium heat in a big skillet. Sauté the onion until it becomes soft and shiny. Toss in garlic, chili flakes, and rosemary, letting them release their aroma.
03 -
Stir in the pumpkin puree and broth until combined. Add the cream, black pepper, nutmeg, and salt. Let it simmer gently and thicken a bit.
04 -
On low heat, mix the cheese into the sauce until it melts. Add the drained pasta and spinach, tossing lightly until blended and the spinach wilts. Adjust thickness with reserved pasta water if needed.
05 -
Sprinkle more Parmesan over the top and enjoy it warm.
# Notes:
01 -
Don’t use pumpkin pie filling—it’s sweet and spiced. Stick to plain pumpkin puree.
02 -
The starchy water from pasta makes sauces smooth and silky.
03 -
Fresh rosemary tastes way better than dried for this dish.