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.
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Watch the Video Below on How to Make this Creamy Pumpkin Pasta
Creamy Pumpkin Pasta
- 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
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
In the meantime, finely chop the onion, roughly chop the garlic and heat a large fry pan with a medium heat
Once the water comes to a boil, add in the penne pasta, cook until al dente (check pasta package instructions)
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
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
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
Turn off the heat and mix the pasta with the creamy sauce
Transfer into serving dishes, top off with the grated cheese and parsley, serve at once, enjoy!
Get the Spanish Paprika I Used to Make this Recipe (25% OFF Your Order if You Purchase From This Link)
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