Get the recipe: Family-Favorite Pumpkin Pasta
This quick Pumpkin Pasta can be made from scratch in only 15 minutes and with only 7 easy-to-find ingredients.
Ingredients
- 16 ounce pasta, regular, gluten-free, lentil, chickpea, etc. (any shape you like)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 1/4 cup pumpkin puree
- 2 tbsp tomato paste
- 1 cup veggie or chicken broth
- 3-4 tbsp cream or canned coconut milk
- 1 tsp balsamic vinegar
- pinch nutmeg
- salt and pepper, to taste
Instructions
- Bring a large pot filled with water to a boil and cook pasta according to instrucitons on package. Before straining, reserve 1 cup of pasta water.
- Meanwhile, in a large saucepan pour in the olive oil and heat over medium heat. Add in the garlic and cook for 1-2 mintues, stirring often. Add in the pumpkin puree, tomato paste and broth and bring to a simmer, stir until combined. Reduce heat to low and add in the cream, balsamic vinegar, nutmeg and salt and pepper, stir and let simmer while pasta cooks.
- Strain pasta and transfer to saucpan of pumpkin sauce. Stir in the pasta, adding the reserved water in 1/4 cup increments to thin out the sauce. I used the entire 1 cup of water for the recipe in the pictures above.
- Spoon into bowls and sprinkle with parmesan (if using).
Notes
Age: great for baby-led weaning, toddlers, kids and adults - everyone will love this meal!
Storage: store leftover pasta in an air-tight container for 5 days in the fridge. Sauce can be stored for 5 days in fridge or 3 months in freezer. To defrost the sauce, simply leave in the fridge overnight or place frozen container of sauce in your sink filled with warm water, then heat on the stove.
To Make Vegan: use veggie broth and canned coconut milk. Skip the parmesan or use vegan parmesan.
To Make Gluten-Free: use any gluten free pasta you prefer. This is one of my favorite brands.
Cream or Coconut Milk: you can use either heavy whipping cream, half and half or canned full fat coconut milk in this recipe.
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