Pumpkin and Rosemary Pasta
Indulge in the cozy flavors of autumn with this rich and aromatic Pumpkin and Rosemary Pasta. This comforting dish features tender pasta coated in a velvety pumpkin cream sauce, infused with earthy rosemary and a hint of freshly grated nutmeg for a touch of warmth. The sauce, made with a blend of unsweetened pumpkin purée, heavy cream, and Parmesan cheese, strikes the perfect balance between creamy and savory, while sautéed garlic deepens the flavor profile. With minimal prep and a 30-minute total cooking time, this recipe is an effortless way to elevate weeknight dinners or impress guests with seasonal flair. Serve it piping hot, garnished with extra Parmesan and rosemary for a stunning presentation. Optimize your fall dinner rotation with this crowd-pleasing, herbaceous pasta that’s as simple as it is satisfying!
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Recipe Information
Ingredients
- 400 grams Pasta (such as fettuccine or penne)
- 1 cup Pumpkin puree (unsweetened)
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 tablespoon Fresh rosemary (chopped)
- 2 cloves Garlic (minced)
- 0.25 teaspoon Nutmeg (freshly grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 3 liters Water (for boiling pasta)
- 1 tablespoon Salt (for pasta water)
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Stir in the chopped rosemary and cook for 30 seconds to release its aroma.
Add the pumpkin puree, heavy cream, and the reserved 1/2 cup of pasta water to the skillet. Stir until the mixture is well combined and begins to simmer.
Lower the heat and stir in the grated Parmesan cheese, nutmeg, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Add the cooked pasta to the sauce and toss until the pasta is evenly coated. If the sauce is too thick, you can add a little more pasta water to reach your desired consistency.
Taste the pasta and adjust the seasoning with more salt or pepper if needed.
Serve the pasta immediately, garnished with additional grated Parmesan and a sprig of fresh rosemary if desired.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 9242 mg | 402% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 12.6 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
