Creamy Parmesan Pumpkin Pasta

Creamy Parmesan Pumpkin Pasta in a blue bowl, garnished with fresh basil.

 

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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.

 

Pumpkin Pasta Sauce in a large saucepan with a ladle.

 

It’s just a head’s up.

 

Creamy Parmesan Pumpkin Pasta

 

If you’re interested in making your own pumpkin puree, I’ve got a recipe for homemade pumpkin puree, it’s so simple. 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 in a blue bowl, white background and fresh parmesan in the left top corner.

Hands holding a bowl of 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.

 

Fork taking a bite out of the Creamy Parmesan Pumpkin Pasta.

Bowl of Parmesan Pumpkin Pasta and a fork, flatlay.

 

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, closeup with a basil garnish.

 

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 in a blue bowl.

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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! In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.


Creamy Parmesan Pumpkin Pasta

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish
Cuisine: Italian
Keyword: parmesan, pumpkin pasta
Servings: 6 people
Calories: 304kcal
Author: Stine Mari | Ginger with Spice

Ingredients

Creamy Parmesan Pumpkin Sauce

  • 1/2 cup sun-dried tomatoes in oil 50g
  • 1/2 onion chopped
  • 1 clove garlic
  • 1 tsp fresh basil chopped, optional
  • 2/3 cup pumpkin puree 150g
  • 1/3 cup tomato puree 70g
  • 1 3/4 cupa chicken broth 400ml
  • 1 tsp dried thyme
  • pinch nutmeg
  • 1.7 oz heavy cream 150ml
  • 1/4 cup Parmesan cheese 25g + more for topping (optional)
  • salt and pepper to taste
  • 17 oz pasta 500g

Onion Garlic Beef and Spinach

  • 14 oz minced beef 400g
  • 1 onion thinly sliced
  • 1 tsp garlic powder or 1 clove
  • 1/2 tsp salt
  • 1 1/2 cups fresh spinach 3 handfuls
  • 1 clove garlic minced

Instructions

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

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
 
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.


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