Creamy Pumpkin Pasta | CRAZY Delicious 20 Minute Pasta Recipe

This Creamy Pumpkin Pasta is truly what simple and delicious food is all about. It´s packed with flavors, made with basic everyday ingredients and done in just 20 minutes. Serve it next to a garden salad, crunchy baguette and a bottle of Spanish wine for the best moment of your day.

To make this recipe I used penne pasta. But you can use any type of pasta you like. I also used low-fat milk to help make the creamy sauce. You can also use full-fat, non-fat or even a plant-based milk to make this a vegan recipe.

For the cheese, I used a Spanish Manchego that was aged for 6 months. Any cheese will work here. Though a sheep’s milk cheese, such as Manchego really elevates the flavors of the creamy pumpkin sauce. Other alternatives are Pecorino Romano and Feta.

TIPS & TRICKS to Make this Recipe: If you see your sauce dries out or is too thick, just add in some of the starchy water you cooked the pasta in. I made this dish by cooking the pasta and sauce at the same time. If you prefer, cook the pasta first and then the sauce. Just remember to save some of the starchy water the pasta was cooked in.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA I USED (25% OFF Your Order if Your Purchase from this Link)

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Watch the Video Below on How to Make this Creamy Pumpkin Pasta

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Creamy Pumpkin Pasta

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 2

Calories 708 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz penne pasta 225 grams
• 2 tbsp extra virgin olive oil 30 ml
• 1 small onion
• 4 cloves garlic
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .5 grams
• 1/2 tbsp all purpose flour 4 grams
• 1/2 cup low fat milk 120 ml
• 1/2 cup vegetable broth 120 ml
• 1 cup canned pumpkin puree 245 grams
• 1 oz grated manchego cheese 30 grams
• pinch sea salt
• dash black pepper

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. In the meantime, finely chop the onion, roughly chop the garlic and heat a large fry pan with a medium heat

3. Once the water comes to a boil, add in the penne pasta, cook until al dente (check pasta package instructions)

4. At the same time, add in the olive oil into the hot fry pan, immediately add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the flour, mix continuously for 1 to 2 minutes, then add in the milk and vegetable broth, gently mix continuously to thicken

5. Once the mixture has slightly thickened, about 3 minutes, add in the canned pumpkin puree and season with sea salt & black pepper, mix together and then lower to a low heat

6. Once the pasta is cooked al dente (mine was 10 minutes), start transferring the pasta directly from the stock pot into the pan with the sauce, it´s ok if some of the starchy water gets into the sauce

7. Turn off the heat and mix the pasta with the creamy sauce

8. Transfer into serving dishes, top off with the grated cheese and parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Paprika I Used to Make this Recipe (25% OFF Your Order if You Purchase From This Link)

Nutrition Facts

Creamy Pumpkin Pasta

Amount Per Serving

Calories 708 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 6g38%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 18mg6%

Sodium 707mg31%

Potassium 690mg20%

Carbohydrates 106g35%

Fiber 8g33%

Sugar 12g13%

Protein 23g46%

Vitamin A 19515IU390%

Vitamin C 10mg12%

Calcium 307mg31%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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