I love pasta, and therefore, it is hard to believe that I have not tried this smoky pumpkin pasta before now. The creamy sauce clings to the pasta in a way that is reminiscent of mac and cheese, but the flavors are more sophisticated.
The pumpkin really elevates the other savory flavors in the dish without getting lost itself. Its creamy earthy tones are balanced by the smokiness of the paprika, which also brings the smallest touch of heat.
The garlic and onion taste silky and smooth while the half and half adds richness and the parmesan adds umami. Finish it off with some lemon for brightness and this elegant pasta dish is simple enough for any weeknight.
Tips and Tricks for the Smoky Pumpkin Pasta Recipe:
- Pasta cooking liquid helps to thin the sauce and prevent it from being gluey. It won’t subtract from the silkiness of the sauce thanks to the starches released from the pasta during cooking. I reserve a whole cup, then use just what I need, something between ½ cup and ¾ cup. The pasta will absorb a little more liquid when mixed in, so the sauce should be a little more thin than you think it needs to be.
- If you want leftovers, store the sauce and the pasta separately until just before serving. This way the pasta won’t get soggy and the sauce won’t thicken too much.
- Freeze any extra pumpkin from the can in silicone muffin cups, then transfer to a sealable bag for long term storage in the freezer. Smaller portions make it easier to use up from the freezer later.
Smoky Pumpkin Pasta
Prep time
Cook time
Total time
Author: Alison's Allspice
Serves: 2
Ingredients
- 6 oz pasta, I used rotini
- 1 TBS olive oil
- ½ cup diced onion
- 2 garlic cloves, minced
- ¼ tsp each: smoked paprika, kosher salt and black pepper
- ½ cup pumpkin puree (homemade or from a can; NOT pumpkin pie mix)
- 3 TBS half and half
- ¼ cup shredded parmesan
- Fresh cracked black pepper, for serving
- 2 lemon wedges, for serving
Instructions
- Cook pasta according to package directions. Reserve 1 cup pasta cooking liquid before draining.
- Meanwhile, in a skillet cook the onion in olive oil until soft and translucent. Add the garlic, smoked paprika, salt and pepper. Stir and saute for 1 minute to toast the spices.
- Add pumpkin and cook until warmed through, about 3 minutes. Add half and half, ½ cup reserved pasta cooking liquid, and half of the parmesan and stir until smooth. The sauce should be a little more loose than you want it to be because the pasta will absorb a little water. Add more pasta cooking liquid as needed to keep the sauce loose.
- Toss the pasta in the sauce. Serve topped with the rest of the parmesan, fresh cracked black pepper, and the lemon wedges.
