Embrace the flavors of fall with our Rotini with Creamy Pumpkin Pasta Sauce. This delightful dish combines the warm and earthy notes of pumpkin with creamy goodness, all tossed with perfectly cooked rotini pasta.
In this article, we’ll guide you through crafting this comforting and flavorful pasta that’s perfect for a cozy evening meal. Let’s get cooking!
- 8 oz (about 2 cups) of rotini pasta (or pasta of your choice)
- 1 cup of canned pumpkin puree
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of dried sage
- Salt and black pepper, to taste
- 2 tablespoons of olive oil
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for garnish (optional)
Steps to Make
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the canned pumpkin puree, ground nutmeg, dried sage, salt, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
Pour in the heavy cream and stir to combine. Let the mixture simmer gently for 3-4 minutes, allowing it to thicken.
Add the grated Parmesan cheese to the sauce and stir until it’s fully melted and the sauce is creamy.
Add the cooked rotini pasta to the skillet with the creamy pumpkin sauce. Toss everything together until the pasta is evenly coated with the sauce.
Taste the pasta and adjust the seasoning with salt and black pepper to your liking.
Divide the Rotini with Creamy Pumpkin Pasta Sauce among serving plates. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired.
In conclusion, our Rotini with Creamy Pumpkin Pasta Sauce is a delightful and comforting dish that brings the essence of fall to your dinner table.
The creamy pumpkin sauce, seasoned with nutmeg and sage, pairs perfectly with rotini pasta for a delicious and satisfying meal.
Can I use fresh pumpkin instead of canned pumpkin puree?
Certainly! You can use roasted and mashed fresh pumpkin for a homemade touch. Just be sure to remove any excess moisture.
Can I make this sauce ahead of time and store it for later use?
Yes, you can prepare the creamy pumpkin sauce in advance and refrigerate it. Reheat it gently on the stove, adding a splash of cream if needed, before tossing it with freshly cooked pasta.
What can I substitute for heavy cream if I want a lighter version?
You can use half-and-half or whole milk for a lighter sauce. Keep in mind that the sauce may be less creamy but still delicious.
Can I add protein like chicken or shrimp to this pasta dish?
Absolutely! You can sauté cooked chicken breast or shrimp separately and then add them to the pasta just before serving for added protein.
Is there a gluten-free alternative to rotini pasta?
You can use gluten-free pasta such as rice pasta or corn pasta as a substitute for rotini.