Creamy Pumpkin Pasta Recipe
Creamy Pumpkin Pasta is a savory, delicious, easy to make vegetarian main or side dish! Your favorite pasta is combined with sautéed shallot, garlic, broth, pumpkin, and two types of cheese for a warm and comforting meal that's perfect this time of year!
Servings: 4 servings
Ingredients
- 1 lb pasta
- Kosher salt and pepper to taste
- 1 tbsp olive oil
- 1 shallot onion finely chopped
- 2-3 garlic cloves minced
- 2 cups vegetable broth
- 1 (15oz) can of pumpkin puree
- 1 cup grated red cheddar
- 1/3 cup finely grated parmesan cheese
- Optional: fresh thyme
Instructions
- Cook the pasta in salted water according to package directions, then drain and set aside.
- While the pasta cooks, heat a large pan over medium heat. Drizzle with the oil and sauté the shallot for 3 minutes. Stir in the garlic and cook, stirring continuously for 1 minute.
- Add the broth and pumpkin puree, and whisk until combined and creamy. Add the grated cheddar and stir until melted. Add the cooked pasta over the creamy sauce and stir to coat.
- Garnish with parmesan and fresh thyme, if desired.
Notes
- Storing: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating: Before reheating, stir in a bit of milk to make the pasta creamier. Reheat in the microwave in small increments, covered until heated through.
Nutrition
Serving: 1serving | Calories: 582kcal | Carbohydrates: 77g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1371mg | Potassium: 57mg | Fiber: 10g | Sugar: 5g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 304mg | Iron: 0.2mg