This Pumpkin Pasta dish is simple to make, yet delicious and great for any day of the week.
Pasta can be made for lunch or dinner and can be enjoyed as leftovers too.
This Pumpkin Pasta can be made with canned pumpkin purée or you can roast your own pumpkin or squash instead.
It is quite simple to learn how to roast and purée your own pumpkin for this Pumpkin Pasta recipe, and encourage you to try this one time.
Believe it or not, using roasted squash with this recipe is just as delicious as pumpkin!
2 large onions, chopped
2 Tbsp oil
1 large can pure pumpkin purée
1 cup milk
1/2 cup cream
1 Tbsp Vegetta (or salt)
1 tsp black pepper
1 cup fresh parsley, chopped
1 cup Parmigiano-Reggiano cheese, grated finely
- Sautee onions in oil until lightly golden.
- Add pumpkin puree.
- Next, add milk and cream.
- Add Vegetta/salt and pepper.
- Add chopped parsley.
- Stir until combined.
- Cook on a slow simmer for a few minutes.
- Add sauce to cooked pasta and top with cheese.
In this video, I walk you step by step how to make Pumpkin Pasta:
Come back to let us know how your Pumpkin Pasta turned out!
I love to hear your stories, challenges and questions!