This fall-shaped pasta with creamy pumpkin sauce is autumn in a bowl. The best part is kids love it, everybody feels they are having a seasonal meal, and it’s so easy to make you can have dinner ready in less than 15 minutes. Bingo!
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As you may know, I was born and raised in the tropical climate of Venezuela. I’m pretty sure that’s why I adore the fall season. You always end up loving what you don’t have. After living in New York and California, where I enjoyed the four seasons, ten years ago, I made Miami home.
Here, in subtropical South Florida, my fall season consists in dreaming about the foliage, having pumpkin spice candles burning all day long… and cooking everything pumpkin! Hence this fall-shaped pasta with a luscious, creamy pumpkin sauce.
Cooking with fall-shaped pasta
Before you run to the store to buy fall-shaped or fall-harvest pasta, which the kiddos love, I must warn you. All those intricate leaves and pumpkin structures are as beautiful as fragile. This means they easily break while in the water. For the same reason, it’s hard to reach the al dente texture.
To avoid lots of breakages, my suggestion is to reduce the times you stir the pasta while cooking it to the minimum. Also, I think it is a good idea to cook this pasta for at least 45 seconds less than what the package says. Then drain it and carefully transfer it to the pan with the pumpkin sauce. You can also make this recipe with your favorite noodles cooked al dente.
How to make creamy pumpkin pasta sauce
Making this creamy pumpkin sauce is super easy. Just follow these steps:
- While the pasta is cooking, pour heavy cream into a pan and squeeze a lemon on top, and combine.
- Add pumpkin puree, and season with fresh black pepper and nutmeg.
- Add then add a good amount of grated Parmigiano Reggiano.
- Stir occasionally and cook until the cheese is completely melted.
- Add butter for an even more luscious texture, and season with salt. That’s all.
Fresh or canned pumpkin puree?
I made this recipe with canned puree simply because it’s easier and faster. But if you have fresh pumpkins, want to use those pumpkins you got for decoration purposes, or if you live in a country where canned pumpkin puree is not available, go ahead. Following is my homemade pumpkin puree.
How to make pumpkin puree
To prepare homemade pumpkin puree, preheat the oven to 375F. Cut the pumpkin half, remove the seeds, and place both halves upside down on a baking sheet. Roast the pumpkin for 45 minutes.
Once the pumpkin is roasted, it’ll be super easy to peel off. Put the flesh in a bowl and make a puree. To make a more uniform puree, you can process it in a blender, food processor, or electric beater until you reach the desired consistency.
If you have leftover puree, freeze it for the next occasion.
Fall-shaped pasta with creamy pumpkin sauce recipe
Pasta with creamy pumpkin sauce recipe
- 1 package pasta noodles cooked al dente
- 2 cups heavy cream
- 2 tablespoons lemon juice fresh
- 1 15- oz can pumpkin puree
- Black pepper freshly cracked
- 1 pinch Nutmeg freshly grated
- 1 cup Parmigiano Reggiano finely grated
- 2 tablespoons butter
- Coarse sea salt
- In a saucier, add the heavy cream and lemon juice and stir to combine.
- Turn the heat to medium low and add the pumpkin puree and stir well.
- Season with black pepper and nutmeg.
- Add the cheese and cook, stirring occasionally, until completely melted.
- Add the butter, stir to combine and add salt to taste.
- Add the pasta into the pan and combine.
- Serve immediately with more Parmesan cheese and pepper.