Dairy Farmers of Ontario shared this recipe for Creamy Pumpkin Pasta, a cozy and comforting dish that blends pumpkin purée, cream, garlic, and Parmesan into a silky autumn-inspired sauce. Warm spices like paprika and nutmeg add depth, while the creamy texture perfectly coats every bite of pasta. Easy to make and full of seasonal flavour, it’s ideal for chilly evenings.
Creamy Pumpkin Pasta
Serves 2-3
Ingredients:
- 200 g pasta (penne, fettuccine, or your favourite)
- 1 tbsp local butter
- 2 cloves garlic, minced
- 1 cup (240 ml) pumpkin purée
- ½ cup (120 ml) local heavy cream
- ½ tsp paprika
- ¼ tsp nutmeg
- Salt & black pepper to taste
- ½ cup (50 g) grated local Parmesan cheese
- Optional: chili flakes, sage, or thyme for garnish
- Optional: extra local Parmesan for topping
Directions:
- Cook the pasta according to package instructions. Reserve ¼ cup of pasta water before draining.
- Meanwhile, in a skillet over medium heat, melt the butter and sauté the garlic for 30 seconds until fragrant (do not brown).
- Stir in the pumpkin purée, heavy cream, paprika, nutmeg, salt, and pepper. Simmer on low for 3–5 minutes, stirring often.
- Add the Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, loosen with a bit of reserved pasta water.
- Toss the drained pasta into the sauce and stir well to coat evenly.
- Serve warm topped with extra Parmesan, a sprinkle of chili flakes or fresh herbs like sage or thyme.
