Creamy Pumpkin Pasta (Print Version)
# Ingredients:
01 -
1 pound penne or rigatoni pasta.
02 -
2 tablespoons olive oil.
03 -
1 medium onion, finely chopped.
04 -
4-5 cloves garlic, minced.
05 -
1 teaspoon fresh rosemary, finely chopped.
06 -
1/4-1/2 teaspoon crushed red pepper flakes.
07 -
1 (15-ounce) can pumpkin puree.
08 -
1 cup vegetable or chicken broth.
09 -
1/2 cup heavy cream.
10 -
1/2 teaspoon ground nutmeg.
11 -
1/2 teaspoon salt.
12 -
1/4 teaspoon black pepper.
13 -
1/2 cup freshly grated Parmesan cheese.
14 -
2 cups baby spinach leaves (optional).
# Instructions:
01 -
Boil the pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
02 -
In a large skillet, heat olive oil over medium heat. Cook the onion until soft, then add garlic, rosemary, and red pepper flakes. Cook for 1 minute.
03 -
Stir in the pumpkin puree and broth until smooth. Mix in the cream, nutmeg, salt, and pepper. Simmer for 5 minutes until thickened.
04 -
Lower the heat and mix in Parmesan cheese until melted. Toss in the cooked pasta and spinach (if using). Add reserved pasta water if needed for consistency.
05 -
Serve hot with extra Parmesan cheese on top.