Q1: What is the absolute, number one secret to a creamy pumpkin sauce that is not watery?

The secret is to use 100% pure pumpkin puree , not pumpkin pie filling, and to let the sauce simmer gently for a few minutes. The gentle simmering will allow the sauce to reduce and thicken beautifully. The starch from the pasta water will also help to thicken the sauce to a perfect, luscious consistency.

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 recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final savory 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: Can I make this recipe vegan?

Yes! To make this recipe vegan, simply substitute the milk with your favorite unsweetened plant-based milk (like an oat or an almond milk), and use your favorite brand of grated, vegan Parmesan cheese substitute.

Creamy Pumpkin Pasta (Cozy 20-Minute 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
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 for 2-3 minutes over medium-high heat 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 sage can be left as whole leaves for infusion and then removed, or it can be finely chopped and left in the sauce.
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days or frozen for up to 3 months.

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