Q1: What is the absolute, number one secret to a creamy pasta sauce without using heavy cream?

The secret is the starchy pasta water ! That cloudy water that your pasta has cooked in is full of wonderful, dissolved starches. This "liquid gold" is the perfect, natural emulsifier. When you add a generous splash of it to your sauce and toss it vigorously with the hot pasta, it helps to transform the simple ingredients into an incredibly creamy, luscious, and glossy sauce that clings perfectly to every single noodle.

Q2: Can I make this dish ahead of time for a party?

This dish comes together so incredibly quickly that it is at its absolute creamiest and best when it is served fresh from the skillet. However, you can save a ton of time by preparing the entire creamy pumpkin sauce ahead of time and storing it in the refrigerator. Then, when you are ready to eat, you can simply reheat the sauce while you cook your fresh pasta.

Q3: What is the difference between canned pumpkin puree and pumpkin pie filling?

It is very important to use 100% pure pumpkin puree for this savory recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final sauce much too sweet.

Q4: What are pepitas?

Pepitas are a type of pumpkin seed. Specifically, they come from certain varieties of pumpkins that produce seeds without a tough outer shell, or "hull." They have a wonderful, nutty flavor and a crunchy texture, and they are a fantastic, healthy garnish for all sorts of fall dishes.

Q5: Why does my Parmesan cheese sometimes clump up when I add it to a sauce?

The most common culprits are high heat and pre-shredded cheese . It is best to add your freshly grated Parmesan cheese to the sauce off the heat or over a very low heat , as this recipe suggests. This allows it to melt gently. Pre-shredded cheeses are also coated in anti-caking agents that can prevent them from melting smoothly.

Creamy Pumpkin Pasta (A 20-Minute Fall Recipe!)

The BEST Creamy Pumpkin Pasta (A 20-Minute Fall Recipe!)

A quick and easy one-pan vegetarian pasta dish perfect for fall. This recipe features a creamy and savory sauce made from pumpkin puree, vegetable broth, and Parmesan cheese, all flavored with sautéed garlic and fresh sage. Fresh spinach is wilted into the sauce at the end before it is tossed with cooked fettuccine or a similar long pasta. The finished dish is garnished with chopped walnuts and roasted pepitas for a pleasant crunch.

Author: Evelyn

Ingredients

8 ounces pasta (fettuccine, spaghetti, or linguini)
1/4 cup olive oil
3 teaspoons minced garlic
1 cup pumpkin purée
2 Tablespoons milk
1 Tablespoon white wine vinegar or apple cider vinegar
3/4 cup vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
3-4 fresh sage leaves (or 1/2 teaspoon dried)
1/2 cup grated parmesan cheese
2 cups spinach
1/4 cup chopped walnuts
2 Tablespoons roasted pepitas

Instructions

Cook the pasta in a large pot of salted water according to the package directions until al dente.
While the pasta is cooking, heat the olive oil and minced garlic in a large pan over medium-high heat for 2-3 minutes until the garlic is fragrant.
Lower the heat to medium, then add the pumpkin puree, milk, vinegar, broth, salt, and pepper to the pan.
Whisk the sauce and let it simmer for about 4-5 minutes.
Whisk in the fresh sage and the grated Parmesan cheese.
Turn off the heat and continue to whisk for another 2-3 minutes, until the sauce thickens slightly.
Stir in the fresh spinach until it has wilted.
Add the cooked, drained pasta to the pan with the sauce and toss to combine.
Serve topped with chopped walnuts, roasted pepitas, and extra Parmesan cheese, if desired.

Notes

This is a quick one-pan sauce that can be made in the time it takes to boil the pasta, making it a great weeknight dinner.
The fresh spinach is wilted into the sauce using the residual heat of the pan after it has been turned off.
The crunchy texture of the walnuts and pepitas provides a nice contrast to the creamy pasta.

Find it online: https://cookupjoy.com/creamy-pumpkin-pasta-2/