Creamy Pumpkin Pasta
I love a savory sauce – not too sweet and not too salty. The combination of pumpkin with garlic and mascarpone does just that. This is a great spin on my seasonal favorite ingredient, pumpkin!
I know you may have read the title and thought to yourself “Oh no, not another pumpkin recipe.” However, I promise you that the pumpkin flavor does not come through. The flavor is more that of a butternut squash and the pumpkin puree is not sweetened. If my children love it then I think its easy to say that you will too!
Creamy Pumpkin Pasta
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
What You Need:
- 12 ounces Bucatini or any pasta you prefer
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1/4 cup nonfat milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 ounces mascarpone cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cranberries for topping
- 2 tablespoons chopped fresh basil leaves for topping
- 2 tablespoons freshly toasted pine nuts
What You Will Do:
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions this will take about 8-10 minutes as Bucatini is a thicker pasta. Drain the pasta, and set aside.
- Add one tablespoon of olive oil in a large saucepan over medium heat. Once hot and sizzling, Add the garlic and cook for 30 seconds.
- Add in the pumpkin puree, nutmeg, and red pepper flakes and sauté to warm, followed by the mascarpone cheese. Stir consistently.
- Slowly pour in the milk a few splashes at a time, then let cook, stirring constantly, until the sauce bubbles and thickens, this will take about 5 minutes - 8 minutes.
- Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit more nonfat milk as needed if it seems too thick.
- Serve immediately, topped with cranberries, fresh basil, toasted pine nuts and salt and pepper if you like.
- The reason not to use pumpkin pie filling is because that is sweetened prior to canning and will make the sauce too sweet.
- This will stay in an airtight storage container in the refrigerator for up to 4 days.
- If you would like to reheat leftovers, I recommend warming slowly in a sauce pan over medium heat.
Now the last thing you have to do as my daughter would say is Eat, Eat.