Pumpkin Pasta
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.74 out of 5 stars
(23)
Ingredients
6 servings
- 1 pound rigatoni pasta, (or pasta of your choice)
- 1 tablespoon olive oil
- 1 large shallot (chopped)
- 4-5 garlic cloves (minced)
- 1 teaspoon freshly chopped rosemary
- 1/4 teaspoon crushed red pepper flakes
- 15 ounce can pumpkin puree
- 1 cup vegetable broth, (can use chicken broth)
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper, (to taste)
- Pinch of nutmeg
- 1/2 cup freshly grated parmesan cheese, (plus more for serving)
- 3 tablespoons salted butter
- 2 cups finely torn ciabatta or French bread
- 2 cloves garlic, (minced)
- Kosher salt, (to taste)
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Preparation
Step 1
Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta water, drain pasta, and set aside.
Step 2
Meanwhile, make the garlic breadcrumbs. In a large skillet, heat the butter over medium heat. Add the bread and cook, stirring occasionally, until bread is golden brown and toasted. Add the garlic and cook for 1 minute. Season with salt, to taste. Set aside.
Step 3
To make the sauce. In a large pot, heat the olive oil over medium high heat. Add the shallot and cook for 2 minutes, stirring occasionally. Add the garlic, rosemary, and crushed red pepper flakes and cook for 1 minute.
Step 4
Add the pumpkin and 1 cup of vegetable broth. Stir until combined. Stir in the heavy cream and season with salt, pepper, and pinch of nutmeg.
Step 5
Add the cooked pasta and Parmesan cheese. Stir until combined. Add a little pasta water, if necessary.
Step 6
Serve warm with the garlic breadcrumbs and extra Parmesan cheese.
Step 7
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