Creamy Pumpkin Pasta
A cozy fall pasta with a creamy pumpkin sauce, smoky spices, and plenty of cheese. Comfort food with an autumn twist.
Servings: 4
Ingredients
Pumpkin Pasta Sauce
- 2 tbsp butter
- 2 tbsp roughly chopped garlic
- 7 sage leaves
- 1/2 tsp fresh thyme leaves
- 1.5 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp chipotle chili powder
- 1/3 cup heavy cream
- 2 tbsp mascarpone
- 1/2 tsp veggie bouillon paste
- 2/3 cup pasta water
- 1.5 Cups cheddar
- 1 cup Monterey Jack
- 1 tbsp nutritional yeast (optional)
Other
- 7 ounces of pasta
Instructions
- Infuse the butter: Melt butter in a skillet, add sage leaves and thyme sprigs, and cook for 30–60 seconds until fragrant. Remove herbs.
- Sauté the garlic and pumpkin: Add chopped garlic and pumpkin purée. Cook for 2–3 minutes, stirring often, until slightly thickened.
- Season with spices: Stir in onion powder, paprika, chipotle chili powder, and bouillon paste. Cook for another minute.
- Add creaminess: Pour in heavy cream and mascarpone. Stir until smooth. Add your pasta water.
- Melt the cheese: Reduce the heat to low, and slowly stir in the cheddar, Monterey Jack, and nutritional yeast until the sauce is emulsified and glossy.
- Finish with pasta: Add cooked pasta directly into the sauce, tossing with the remaining pasta water. Serve hot.
Notes
Store in the fridge for up to 3 days; reheat with a splash of milk.
You can freeze the sauce (but not the pasta) for up to 2 months.
Swap mascarpone for cream cheese, or use Gruyère instead of cheddar!
Always use pure pumpkin purée, not pie filling.
Nutrition
Calories: 633kcal | Carbohydrates: 42g | Protein: 26g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 616mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1423IU | Vitamin C: 2mg | Calcium: 560mg | Iron: 1mg
