Creamy Parmesan Pumpkin Pasta

Creamy Parmesan Pumpkin Pasta

 

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Creamy Parmesan Pumpkin Pasta is a flavorful and umami packed pasta dish. It’s simple to make with just a few ingredients, and loaded with comforting ingredients such as parmesan, heavy cream and thyme.

 

This is the perfect weeknight dinner and why don’t you double the recipe and freeze leftover sauce? This way you have more creamy parmesan pumpkin pasta which I know you will appreciate on a dreary Tuesday with short on time.

 

Creamy Parmesan Pumpkin Pasta

Creamy Parmesan Pumpkin Pasta

 

It’s just a head’s up.

 

Creamy Parmesan Pumpkin Pasta

 

Don’t worry if you don’t like the flavor of pumpkin. It’s not dominating at all because we fill this recipe with flavorsome sun-dried tomatoes and tomato puree too. Adding some green nutrients in the form of spinach and you are ready to conquer the world.

 

Creamy Parmesan Pumpkin Pasta

Creamy Parmesan Pumpkin Pasta

 

Begin with adding sun-dried tomatoes + 1 tbsp of it’s oil, garlic, onion and basil to a large pot. Sauté on medium low until soft and fragrant, about 10 minutes. Add pumpkin puree and tomato puree, chicken broth, thyme and nutmeg. Simmer for 15 minutes, covered.

 

Meanwhile, begin with the beef. In a large skillet, heat some oil (oil from the sun-dried tomatoes is fine here), and over medium high heat, brown the minced beef along with the onion, garlic powder and salt. Taste and adjust seasoning if needed.

 

Creamy Parmesan Pumpkin Pasta

Creamy Parmesan Pumpkin Pasta

 

Cook pasta according to package instructions. Drain. Once the pasta is done you can use this pot to wilt the spinach. On medium heat, add a few tbsp of water into the pot. Once simmering, add in the spinach and garlic. It will look like a lot compared to the water, but it wilts down to nothing pretty soon. Stir for 1-2 minutes and it’s done.

 

Blend the pumpkin sauce, either using an immersion blender or pour it into your blender. Add it back to your large pot. Reheat if needed, and add in the parmesan, heavy cream and season with salt and pepper.

 

Creamy Parmesan Pumpkin Pasta

 

Combine everything together and you are ready to dig in this scrumptious creamy parmesan pumpkin pasta!

 

If you’re doubling the sauce recipe to have leftovers, I wouldn’t add beef and spinach to the sauce. Just freeze the sauce and make fresh beef and spinach when you’re going to eat it.

 

Creamy Parmesan Pumpkin Pasta

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If you have any questions, please let me know! Either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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Print Recipe
Creamy Parmesan Pumpkin Pasta Yum
Creamy Parmesan Pumpkin Pasta: a flavorful and umami packed dish that's simple to make and loaded with comforting ingredients such as parmesan, heavy cream and thyme.
Creamy Parmesan Pumpkin Pasta
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Creamy Parmesan Pumpkin Sauce
Onion Garlic Beef and Spinach
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Creamy Parmesan Pumpkin Sauce
Onion Garlic Beef and Spinach
Creamy Parmesan Pumpkin Pasta
Instructions
  1. Add sun-dried tomatoes + 1 tbsp of it's oil, garlic, onion and basil to a large pot. Sauté on medium low until soft and fragrant, about 10 minutes. Add pumpkin puree and tomato puree, chicken broth, thyme and nutmeg. Simmer for 15 minutes, covered.
  2. Meanwhile, begin with the beef. In a large skillet, heat some oil (oil from the sun-dried tomatoes is fine here), and over medium high heat, brown the minced beef along with the onion, garlic powder and salt. Taste and adjust seasoning if needed.
  3. Cook pasta according to package instructions. Drain. Once the pasta is done you can use this pot to wilt the spinach.
  4. On medium heat, add a few tbsp of water into the pot. Once simmering, add in the spinach and garlic. It will look like a lot compared to the water, but it wilts down to nothing pretty soon. Stir for 1-2 minutes and it's done.
  5. Blend the pumpkin sauce, either using an immersion blender or pour it into your blender. Add it back to your large pot. Reheat if needed, and add in the parmesan, heavy cream and season with salt and pepper.
  6. Combine everything together and you are ready to dig in this scrumptious creamy parmesan pumpkin pasta!
Recipe Notes

If you're doubling the sauce recipe to have leftovers, I wouldn't add beef and spinach to the sauce. Just freeze the sauce and make fresh beef and spinach when you're going to eat it.

 

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!

Author: Stine Mari from Ginger with Spice

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