Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (15oz/425 grams) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon dried sage
- 3 cups low-salt vegetable broth or water
- 8 oz (220 grams) short pasta (penne, fusilli, etc.)
- ½ teaspoon fine salt (or more to taste)
- ⅓ cup freshly grated Parmesan cheese
- ⅛ teaspoon ground nutmeg (or more to taste)
- Freshly ground black pepper (to serve)
- Additional Parmesan cheese (to serve)
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion until soft.
- Add minced garlic and cook for one minute; then mix in pumpkin puree, sage, and broth.
- Bring to a gentle boil and add short pasta, cooking until al dente with frequent stirring.
- Turn off heat and stir in Parmesan cheese and nutmeg; adjust seasoning if needed.
- Serve hot, topped with black pepper and additional Parmesan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For enhanced flavor, use high-quality pumpkin puree.
Stir the pasta frequently during cooking to prevent sticking.
Adjust seasonings based on personal taste preferences.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 4
- Protein: 12
- Cholesterol: 8