Description
A creamy pumpkin pasta recipe that transforms simple ingredients into an elegant, comforting meal perfect for fall dining.
Ingredients
Vegetables & Aromatics:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 500g pumpkin or squash, peeled and cut into 3cm cubes
Sauce Base:
- 50–100ml whole milk
- 2 tablespoons tomato purée
- 2 tablespoons mascarpone
- 40g Parmesan cheese, grated (plus extra for serving)
Pasta:
- 350g short pasta (such as rigatoni or penne)
Instructions
1. Sauté aromatics: Heat oil in your pan. Throw in the onion with some salt and let it do its thing for 10-15 minutes until it’s soft and smells good. Add garlic, cook another minute. Done.
2. Cook pumpkin: Get your water boiling and salted. Dump in the pumpkin chunks and cook 10-15 minutes until they’re falling apart when you poke them. Drain.
3. Make the sauce: This is where it gets fun. Blend the cooked pumpkin with those onions and garlic. Add about 50ml milk to start – more if it’s too thick. You want it smooth.
4. Finish sauce: Put the blended stuff back in the pan. Stir in tomato purée, mascarpone, and Parmesan. Let it bubble gently for a few minutes. Taste and season – don’t be stingy.
5. Cook pasta: While sauce is doing its thing, cook pasta like the box says. Save some pasta water before you drain – about half a cup.
6. Combine: Add pasta to the sauce with a splash of that pasta water. Toss until everything’s coated and creamy. Serve with more cheese.
Notes
Pumpkin types: Sugar pumpkins, butternut squash, or kabocha work best. Don’t use carving pumpkins – they’re watery and bland.
Sauce consistency: Should coat a spoon but still pour. Too thick? Add pasta water. Too thin? Let it bubble more.
Cheese matters: Real Parmesan makes a difference. The green can stuff doesn’t melt right and tastes fake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired