Creamy Pumpkin Pasta Recipe

Introduction

This creamy pumpkin pasta is a comforting and flavorful dish perfect for autumn or any time you crave a cozy meal. It combines smooth pumpkin purée with mascarpone and parmesan for a rich, velvety sauce that clings beautifully to rigatoni or penne.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500g pumpkin or squash, peeled and cut into roughly 3cm cubes
• 50-100ml whole milk
• 2 tbsp tomato purée
• 2 tbsp mascarpone
• 350g short pasta (rigatoni or penne work well)
• 40g grated parmesan or vegetarian alternative, plus extra to serve

Instructions

1. Step 1: Heat the olive oil in a large, shallow, flameproof casserole or frying pan over low to medium heat. Add the chopped onion with a pinch of salt and fry gently for 10-15 minutes until softened and translucent. Add the crushed garlic and cook for 1 minute more. Remove from the heat and allow to cool slightly.
2. Step 2: Meanwhile, place the pumpkin cubes in a pan of boiling salted water and cook for 10-15 minutes until tender when pierced with a knife. Drain well and transfer to a blender or use a hand blender. Blend the pumpkin with 50ml of milk and the softened onions until completely smooth. Gradually add more milk until the mixture is thick enough to coat the back of a spoon.
3. Step 3: Pour the pumpkin mixture into a large frying pan. Stir in the tomato purée and mascarpone, then gently simmer over low heat to warm through and combine the flavors.
4. Step 4: Cook the pasta in a large pan of boiling salted water according to the package instructions. Reserve about one cup of the pasta cooking water before draining the pasta.
5. Step 5: Toss the drained pasta with the pumpkin sauce, grated parmesan, and 50-100ml of the reserved cooking water to loosen the sauce and help it coat the pasta evenly. Season to taste and serve sprinkled with extra parmesan.

Tips & Variations

• For extra depth, add a pinch of nutmeg or smoked paprika to the sauce while simmering.
• Swap mascarpone for cream cheese or crème fraîche if preferred.
• Use butternut squash as an alternative to pumpkin for a slightly sweeter flavor.
• To make it vegan, substitute mascarpone with a plant-based cream and use vegan parmesan or nutritional yeast.

Storage

Store any leftover pumpkin pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of milk or reserved pasta water to loosen the sauce, stirring regularly until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée can be used. Substitute the cooked fresh pumpkin with an equal amount of canned pumpkin, and proceed with blending and seasoning as directed.

What type of pasta works best for creamy pumpkin sauce?

Short pasta shapes like rigatoni, penne, or fusilli work best because their ridges and hollows help hold the creamy sauce for a more satisfying bite.