Pumpkin Pasta
A comforting dish featuring tender pasta in a creamy pumpkin sauce, topped with toasted breadcrumbs and fresh parsley.
Ingredients
Pasta Base Ingredients
- 8 ounces pasta (fusilli or penne)
- 1 cup pumpkin puree Freshly roasted pumpkin can be used for a better flavor.
- 1 cup heavy cream You can substitute half with low-fat milk for a lighter option.
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- to taste Salt and pepper Add during boiling and cooking.
Topping Ingredients
- 1 cup breadcrumbs
- 2 tablespoons olive oil Used for toasting the breadcrumbs.
- to taste Fresh parsley for garnish
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Preparing the Sauce
- In a large skillet, heat the olive oil over medium heat and add the minced garlic. Sauté for about a minute.
- Stir in the pumpkin puree, heavy cream, and dried sage. Heat through without boiling.
- Add the drained pasta to the skillet, tossing to coat with the sauce. Mix in grated Parmesan cheese and season with salt and pepper.
Toasting Breadcrumbs
- In a separate bowl, mix breadcrumbs with olive oil and toast in a pan over medium heat until golden brown, about 3-4 minutes.
Serving
- Serve the Pumpkin Pasta in bowls topped with toasted breadcrumbs and fresh parsley.
Notes
Consider pairing with a side salad and warm bread. Adjust creaminess with pasta water if needed. For extra flavor, add protein or vegetables as desired.