Pumpkin Pasta Recipe
Pumpkin pasta is a fun and easy weeknight meal that is ready in less than 30 minutes! Perfect fall flavors in a creamy sauce. Use with any shape of pasta.
Servings: 4 servings
Calories: 437kcal
Ingredients
- 2 Tablespoons unsalted butter
- 4 cloves garlic minced
- 2 cups pumpkin puree
- 2 cups chicken broth
- 3 ounces cream cheese
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- 16 ounces pasta
- 4 Tablespoons heavy cream
- ¼ cup freshly grated parmesan cheese
Instructions
- Heat a medium sized skillet with high sides over medium heat.
- When hot, add the butter and saute the garlic for 30 seconds, or until fragrant.
- Add in the pumpkin puree, cream cheese, and the chicken broth.
- Stir in the spices and then turn the heat down to medium low. Allow the sauce to simmer, while stirring occasionally, while you cook the pasta according to package directions. The cream cheese will look chunky and like it will never ever stir into the sauce, but trust me, it will!
- When the pasta is done, and you have drained it, turn off the heat on the pumpkin sauce.
- Stir in the cream.
- Stir in the cooked pasta.
- Serve the pasta, and top each serving with freshly grated parmesan cheese.
- Enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1g | Calories: 437kcal | Carbohydrates: 49g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 664mg | Fiber: 6g | Sugar: 7g
