Description
A soothing, five-ingredient pasta dish that combines pumpkin puree, heavy cream, and Parmesan for a comforting, self-care meal ready in about 20 minutes.
Ingredients
Scale
- 15 oz (425g) can plain pumpkin puree
- 1 cup (240ml) heavy cream
- 3–4 cloves garlic, minced
- 8 oz (225g) pasta (penne, rigatoni, or fettuccine)
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Optional: tiny pinch of nutmeg
Instructions
- Fill a large pot with water, add generous salt, and bring to a rolling boil.
- Add pasta to boiling water and cook according to package directions, but remove 1-2 minutes early. Drain and set aside, reserving some starchy pasta water.
- In a large skillet or saucepan, melt butter over medium-low heat.
- Add minced garlic and stir for about 1 minute until fragrant.
- Stir in pumpkin puree until combined, then pour in heavy cream and whisk gently.
- Simmer the sauce on low heat for 5-7 minutes until slightly thickened; do not boil vigorously.
- Remove pan from heat and gradually stir in grated Parmesan cheese until melted and smooth. Add a splash of reserved pasta water if the sauce is too thick.
- Add cooked pasta to the sauce and toss gently to coat. Season with salt and pepper to taste.
- Serve immediately in warm bowls.
Notes
Use plain pumpkin puree, not pie filling. For best texture, grate Parmesan cheese yourself rather than using pre-grated. Warm your serving bowls before plating to keep the sauce creamy. If the sauce is too thin, simmer longer or add more cheese. Do not freeze this dish as the cream sauce may separate.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 12
Keywords: pumpkin pasta, alfredo sauce, self-care dinner, easy weeknight meal, comfort food, creamy pasta, 5-ingredient recipe