Indulge your taste buds with a delightful twist on classic Italian cuisine: Pumpkin and Parmigiano Pasta Sauce with Toasted Pine Nuts! This creamy, savory sauce combines the rich flavors of pumpkin and the nutty essence of Parmigiano-Reggiano, creating a dish that is not only comforting but also perfect for any occasion. With just 25 minutes from prep to plate, you’ll be amazed at how quickly you can whip up this gourmet meal that’s sure to impress family and friends. Ready to elevate your pasta game? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tbsp olive oil
- 1/4 cup toasted pine nuts
- Salt and pepper to taste
- 8 oz pasta of choice
Instructions
- Begin by gathering all your ingredients: 1 cup of pumpkin puree, 1/2 cup of heavy cream, 1/2 cup of grated Parmigiano-Reggiano cheese, 2 tablespoons of olive oil, 1/4 cup of toasted pine nuts, salt, pepper, and 8 ounces of your choice of pasta.
- In a large pot, bring salted water to a boil. Once boiling, add the 8 ounces of pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to warm for about a minute.
- Add the pumpkin puree to the skillet, stirring well to combine with the olive oil. Cook for about 2-3 minutes, allowing the puree to warm through and slightly caramelize.
- Lower the heat and pour in the 1/2 cup of heavy cream. Stir continuously to blend the cream and pumpkin together until smooth and creamy. Allow this mixture to simmer gently for about 5 minutes.
- Once the sauce has thickened slightly, stir in the 1/2 cup of grated Parmigiano-Reggiano cheese, mixing until the cheese has melted and the sauce is well combined. Season with salt and pepper to taste.
- When the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta directly to the skillet with the pumpkin sauce.
- Gently toss the pasta in the sauce, adding a bit of the reserved pasta water if necessary to reach your desired sauce consistency. Ensure that the pasta is evenly coated with the sauce.
- Finally, stir in the 1/4 cup of toasted pine nuts, mixing them into the pasta for added texture and flavor.
- Serve the pasta warm, garnished with additional grated Parmigiano-Reggiano and a sprinkle of freshly cracked black pepper if desired.
Tips
- Choose the Right Pasta: While any pasta works, consider using fettuccine or penne to hold the creamy sauce better. Fresh pasta can also elevate the dish if you want to impress.
- Pumpkin Puree: For the best flavor, use homemade pumpkin puree if you can. If you're using canned, make sure it’s 100% pumpkin with no added sugars or spices.
- Adjust the Creaminess: If you prefer a lighter sauce, feel free to substitute half of the heavy cream with vegetable broth or use a lower-fat cream alternative.
- Season Generously: Don’t skimp on salt and pepper; they enhance the flavors of the pumpkin and cheese. Taste as you go to find your perfect balance.
- Pine Nuts: Toast your pine nuts in a dry skillet over medium heat for a few minutes until golden brown. This enhances their flavor and adds a lovely crunch to your dish.
- Finish with Fresh Herbs: For a burst of freshness, consider garnishing your pasta with chopped fresh sage or basil before serving. It adds a beautiful color and aroma.
- Leftovers: If you have any sauce left over, it can be stored in the fridge for up to 3 days. Reheat gently and add a splash of water or cream to bring it back to life!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 55mg