Pasta with pumpkin, cream cheese, and warming spices for a creamy, savory, autumn-inspired comfort meal.
# Components:
→ Pasta
01 - 350 grams (12 oz) penne or rigatoni
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 400 grams (1 2/3 cups) pumpkin purée
06 - 120 grams (4 oz) cream cheese, softened
07 - 120 ml (1/2 cup) whole milk
08 - 60 ml (1/4 cup) reserved pasta water
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon cayenne pepper (optional)
13 - 1/2 teaspoon salt, plus more to taste
14 - Freshly ground black pepper, to taste
→ Garnish
15 - 30 grams (1/4 cup) grated Parmesan cheese (optional)
16 - 2 tablespoons chopped fresh sage or parsley
17 - Toasted pumpkin seeds (pepitas), optional
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 60 ml (1/4 cup) of pasta water before draining the pasta.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
03 - Stir in the pumpkin purée, softened cream cheese, and milk into the skillet. Whisk continuously until the cream cheese is fully melted and the sauce achieves a smooth consistency.
04 - Add the ground cinnamon, nutmeg, smoked paprika, cayenne pepper (if using), salt, and black pepper. Allow the sauce to simmer gently for 4-5 minutes, stirring occasionally, to meld the flavors.
05 - Add the cooked pasta to the skillet with the sauce. Toss thoroughly to coat the pasta. Gradually incorporate the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired creaminess.
06 - Taste the dish and adjust seasoning as necessary with additional salt and pepper. Serve immediately, garnishing with grated Parmesan cheese, fresh herbs, and toasted pumpkin seeds, if desired.
