Pumpkin Pasta (10 Minutes)
With minimal prep, 10 minutes of cooking time, and quick cleanup, this Pumpkin Pasta is a favorite fast family meal. It is one of our favorite ways to make a veggie sauce and has such yummy, savory flavor!
Servings: 8
Calories: 295kcal
Equipment
Ingredients
- 1 pound pasta
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 14.5 ounce can pumpkin puree
- 1 cup milk
- ⅓ cup grated Parmesan
- Salt and Pepper (to taste)
- Sage, thyme, nutmeg as desired
Instructions
- Prepare the pasta according to package directions, cooking until al dente. Drain.
- Meanwhile, warm a large skillet over medium-low heat. Add the olive oil, garlic, and salt. Cook for 2 minutes, stirring regularly to help ensure the garlic doesn't brown.
- Add the pumpkin, milk, and Parmesan and stir gently but thoroughly to make the sauce. Bring to a simmer and cook for about 2 minutes to warm through.
- Add the drained pasta to the pot and stir. Season to taste with salt and pepper. Add minced fresh sage or thyme or ground nutmeg, if desired, and top with more Parmesan.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Warm through in a heat-safe bowl for about 30 seconds in the microwave.
- Dairy-free: Use broth instead of milk and nutritional yeast instead of Parmesan.
- Feel free to serve with cooked Italian sausage or stir in white cannellini beans or peas.
Nutrition
Calories: 295kcal | Carbohydrates: 50g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 239mg | Potassium: 261mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8095IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg