Get the recipe: My Family's Favorite Pumpkin Pasta (15-Minutes)
Tender pasta tossed in a creamy pumpkin sauce made with 7 ingredients in under 15 minutes. An easy weeknight dinner, my entire family loves!
Ingredients
- 16 ounce bow-tie pasta, regular, gluten-free, lentil, chickpea, etc. (any shape you prefer)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 1/4 cup canned pumpkin puree
- 2 tbsp tomato paste
- 1 cup veggie or chicken broth
- 3-4 tbsp heavy cream, or canned coconut milk
- 1 tsp balsamic vinegar
- pinch nutmeg (optional)
- salt and pepper, to taste
- parmesan for sprinkling (optional)
Instructions
- Bring a large pot of water to a boil and cook pasta according to the package instructions. 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, stirring 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 a 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 full 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 airtight container in the fridge for up to 5 days. Sauce can be stored for 5 days in the fridge or 3 months in the freezer. To defrost the sauce, simply leave it in the fridge overnight or place a frozen container of sauce in your sink filled with warm water, then heat it on the stove.
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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