I discovered a really tasty and comforting creamy pumpkin pasta recipe that’s perfect for the season. It was just what I needed for using up the last small pumpkin left over from my kids’ Halloween decorations.
I enjoy it when recipes include a hint of liquor—it adds a nice touch and lets me savor the rest while having my meal. This pumpkin pasta, for instance, was prepared with a bit of champagne, but you can easily swap it out for white wine.
Ingredients:
(Serves 4-6)
- 1 Small Pumpkin
- 16 oz pack Fettuccine pasta, (or preferred ed pasta)
- 1 Cup Red onion, chopped
- 1 Garlic head, small
- 1 Splash of white wine or champagne or 1/2 Cup
- 1 Cup Heavy whipping cream
- 2 Tsp Paprika or to taste
- 1 Tsp Salt or to taste
- 1 Tsp Oregano
- 1 Tsp Chicken bouillon powder
- 2 Bay leaves
Optional:
- 1 Cup Mushrooms, sliced
- Parmesan cheese to sprinkle
Instructions:
- Preheat the oven to 350°F and get a baking sheet ready.
- Cut a small pumpkin in half, remove seeds and stem.
- Place one half with cut garlic on it, sprinkle paprika, salt, pepper, and olive oil on both halves.
- Bake for 40-50 minutes, flipping halfway to check if the skin comes off easily when done.
- While the pumpkin roasts, cook pasta according to package instructions, save a cup of pasta water.
- Peel the pumpkin, and blend its meat with the garlic, oregano, chicken bouillon, and heavy whipped cream.
- In a greased pan on medium heat, cook bay leaves and onions until onions are translucent (7-10 minutes).
- Remove bay leaves, add optional mushrooms, and cook until crisp.
- Pour in wine or champagne, and cook until reduced.
- Add creamy pumpkin sauce, adjust salt, and use pasta water if needed for flavor.
- Mix pasta with the sauce, serve with Parmesan cheese, and enjoy.
Squeezing the garlic head was oddly satisfying. I was a bit worried that it might be too intense, but it turned out to add a pleasant flavor. If you’re into mushrooms, and add the optional mushrooms, the taste is like an explosion of flavor.
I was really happy that we put the leftover pumpkin to good use. The creamy pumpkin pasta turned out delicious, and my entire family loved it.
Since everyone’s taste for salt varies, I suggest giving the creamy sauce a taste as you mix it with the onions and mushrooms. I ended up adding around a teaspoon of salt, adjusting it gradually while continuously sampling the creamy sauce.
I always insist on having Parmesan cheese on top of my pasta—it’s a must for me, and I wouldn’t have it any other way. So, if you’re a Parmesan cheese lover like me, make sure to have it ready when preparing this creamy pumpkin pasta recipe.
In the end, this creamy pumpkin pasta recipe was a hit. It turned a simple pumpkin into a flavorful dish that pleased the whole family. The mix of ingredients, from the garlic and mushrooms to the creamy sauce, came together just right. And of course, topping it off with Parmesan cheese added that perfect finishing touch. It’s an. easy recipe that delivers on taste and comfort.
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