Homemade Pumpkin Pasta
Creamy, cozy, and bursting with fall flavor, this Homemade Pumpkin Pasta combines roasted pumpkin, fresh herbs, and Parmesan for a comforting pasta dish that’s perfect for chilly nights.
Ingredients
- Pumpkin flesh: 2 cups (roasted and peeled)
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Shallot or small onion: 1, finely chopped
- Heavy cream or full-fat milk: 3/4 cup
- Vegetable or chicken broth: 1/2 cup
- Parmigiano Reggiano: 1/2 cup, grated, plus more for serving
- Salt and black pepper: to taste
- Nutmeg: a pinch (optional)
- Fresh sage leaves: 8–10
- Butter (optional): 1 tablespoon
- Pasta of your choice: 300–350g
- Pasta water: reserve 1/2 cup
Instructions
- Roast the Pumpkin: Preheat oven to 200°C (390°F). Cut pumpkin in half, scoop out seeds, oil lightly, and roast cut-side down for 35–40 minutes. Scoop flesh once cooled.
- Make Pumpkin Purée: Blend roasted pumpkin with a splash of broth until smooth.
- Cook Pasta: Boil pasta in salted water until just under al dente. Reserve 1/2 cup pasta water.
- Build the Sauce: In a pan, sauté shallot and garlic in olive oil until soft. Add pumpkin purée, broth, and cream. Stir and warm gently.
- Season & Finish: Stir in cheese, salt, pepper, and nutmeg. Thin with pasta water if needed.
- Crisp Sage Leaves: Fry sage in butter or oil until crisp. Set aside.
- Combine Pasta & Sauce: Add pasta to sauce and toss well, adjusting consistency with pasta water.
- Serve and Enjoy: Plate and garnish with crispy sage, extra cheese, and black pepper.
Notes
- Use sugar pumpkin for best flavor and texture.
- Finish the pasta in the sauce for better absorption.
- Use cashew or coconut cream for a vegan version.
- Don’t skip the pasta water — it makes a big difference.
Find it online: https://dishmio.com/homemade-pumpkin-pasta/