Best Pasta With Smoky Pumpkin Cream Sauce Recipes

CREAMY PUMPKIN PASTA SAUCE

Steps:

• Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
• Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
• Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.

PASTA WITH SMOKY PUMPKIN CREAM SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook pumpkin purée, cream, paprika, 1 1/2 tsp. salt, and 1/4 tsp. pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 3/4 cup pasta cooking liquid and whisk to combine. Add pasta and 1/4 cup parsley and cook, adding more pasta cooking liquid to thin sauce as needed, until heated through, about 1 minute. Season with salt and pepper, then transfer to a platter. Top with more parsley and black pepper and serve.

CREAMY PUMPKIN PASTA

Steps:

• Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.

PASTA WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook cream cheese, milk, Parmesan and butter in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Add pumpkin and seasonings; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.