Creamy Pumpkin Pasta
This spicy and creamy pumpkin pasta is made with pumpkin puree, heavy cream, vodka, and warm spices for a cozy and easy dish.
Ingredients
- 8 oz pasta of choice uncooked
- ½ 15 oz can 100% pumpkin puree
- 1 shallot finely chopped
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup heavy cream at room temperature
- 2 tbs vodka optional
- ¼ cup freshly grated Parmigiano-Reggiano plus more for topping
Instructions
- Bring a pot to boil, covered, on the stove.
- Add 1-2 tbs olive oil to a skilley with high sides over medium-low heat. Add the shallots and cook until translucent (3-5 minutes). Add the garlic and cook until fragrant (about 1 min).
- If using vodka, add that now. Bring to a bubble and let cook until ½ reduced. If omitting, just move to the next step.
- Add the pumpkin puree and spices to the pot. Stir to mix everything together. Bring the heat to LOW and cover. Cook for ~7-8 minutes, stirring occasionally so it doesn't burn. While this is cooking, add the pasta to the boiling water and cook 1 minute shy of the al dente directions.
- While still on low, add the heavy cream to the pumpkin and stir unti it becomes a beautiful pumpkin cream.
- When 1 minute shy of al dente, use a slotted spoon to transfer the pasta from the pasta water to the pumpkin cream. Stir and add a bit of pasta water if the sauce is too thick.
- Add the grated parm and stir to combine. Serve immediately.