Description
A creamy, comforting pasta dish made with pumpkin purée, garlic, and fresh spinach. Quick, flavorful, and perfect for a cozy fall weeknight dinner.
Ingredients
Pasta:
- 12 oz pasta (penne, rigatoni, or fettuccine)
Sauce:
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup heavy cream (or half-and-half for lighter)
- ½ cup grated Parmesan cheese
- ½ tsp ground nutmeg
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
Additional:
- 3 cups fresh spinach
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Cook pasta in salted water according to package directions. Reserve ½ cup pasta water, then drain.
- Prepare Sauce: Heat olive oil in a large skillet over medium heat. Sauté garlic and onion until fragrant and softened, about 3–4 minutes. Stir in pumpkin purée and cook 1–2 minutes. Add cream, Parmesan, nutmeg, red pepper flakes, salt, and pepper. Simmer until slightly thickened.
- Add Spinach: Stir in fresh spinach and cook until just wilted.
- Combine: Toss in cooked pasta, adding reserved pasta water as needed for creaminess.
- Garnish: Garnish with fresh parsley and extra Parmesan before serving.
Notes
- Add cooked chicken or sausage for extra protein.
- Use coconut milk instead of cream for a dairy-free version.
- Leftovers reheat well—just loosen with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg
