What do you get when you combine Fall’s beloved with the ultimate comfort food… Creamy Pumpkin Pasta, of course!
I’ve been making this dish, and variations on the theme, for about 6 years. It’s such an easy base recipe, that allows you to get as creative as you’d like, or as your pantry will allow.
Sometimes white wine makes its way into the dish, sometimes I leave out the cream cheese, sometimes I add more cream than broth. The possibilities are endless.
Another great feature of this recipe – most ingredients are already on hand, so it’s super cheap to make.
Adjust the heat or sweet to fit the tastes of those at your table.
It’s truly Fall comfort in a bowl.
1 pound pasta, I use Campanelle
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 cloves garlic, minced
2 cups vegetable broth
1/2 cup heavy cream
1 14-ounce can pumpkin puree
3 ounces cream cheese
1-2 teaspoons Sriracha
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
7 leaves fresh sage, thinly sliced
1/3 cup grated Parmesan cheese, plus additional for garnish
salt & pepper, to taste
Cook pasta according to package and drain.
While the pasta is cooking, in a medium skillet, heat Extra Virgin Olive Oil over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the vegetable broth, cream, pumpkin and cream cheese. Add Sriracha, cinnamon and nutmeg; season with salt and pepper.
Lower the heat and simmer until thickened. Add the pasta to the sauce and toss. Stir in the sage and Parmesan.
Serve, topping with additional Parmesan and sliced sage, if desired.
Slightly adapted from Rachael Ray.