Pumpkin Pasta
This Pumpkin Pasta is my favorite fall dinner recipe! It's creamy, cozy, and filled with autumn flavors. Quick and easy, it's ready in only 20 minutes!
Ingredients
- 10 ounces rotini pasta (or any pasta shape)
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 ½ cups chicken broth
- 1 cup pumpkin puree
- ¼ teaspoon dried sage
- ¼ cup heavy cream
- ½ cup grated parmesan
- ⅓ cup chopped walnuts (or pecans)
- 1 tablespoon lemon juice
- salt and pepper (to taste)
Instructions
- Bring a pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- In a large skillet, heat the oil over medium heat. Cook the onions and garlic for 5-6 minutes until softened.
- Add the chicken broth, pumpkin puree, and dried sage. Bring to a boil, then reduce to a simmer and let it bubble for 5-6 minutes.
- Stir in the heavy cream, parmesan, walnuts, and lemon juice. Season with salt and pepper to taste. Add the drained pasta and toss to coat evenly. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!