Creamy Pumpkin Pasta
A rich, seasonal pasta dish featuring pumpkin, garlic, and Parmesan.
Ingredients
- 1 lb.medium tube-shaped pasta (such as rigatoni, penne, or calamarata)
- kosher salt
- ¼ cupextra-virgin olive oil
- 1medium white onion, finely chopped
- 6garlic cloves, finely chopped
- 1½ tsp.crushed red pepper flakes, plus more for serving
- 1 15-oz. canunsweetened pumpkin purée
- ½ cupheavy cream
- 1zest of large lemon
- 2 oz. (about 1 cup)Parmesan, finely grated, plus more for serving
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.
Stir in pumpkin purée and heavy cream. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
Add drained pasta to the sauce along with lemon zest and Parmesan. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
Serve topped with additional Parmesan and red pepper flakes if desired.