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.

 

For a more classic spaghetti bolognese without the pumpkin, check out my extra veggie tomato bolognese recipe.

 

Pumpkin Pasta Sauce in a large saucepan with a ladle.

 

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. Although, it’s still fine to freeze the whole thing if you happen to make too much.

 

Creamy Parmesan Pumpkin Pasta in a blue bowl.

Easy Dinners for Busy Days

 

 

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: 468kcal
Author: Stine Mari | Ginger with Spice

Ingredients

Creamy Parmesan Pumpkin Sauce

  • 1/3 cup sun-dried tomatoes in oil 40g
  • 1/2 onion chopped
  • 1 clove garlic
  • 1 tbsp fresh basil chopped, optional
  • 1/2 cup pumpkin puree 120g
  • 1/4 cup tomato puree 55g
  • 1 1/2 cup chicken broth 350ml
  • 1 tsp dried thyme
  • pinch nutmeg
  • 3.4 oz heavy cream 100ml
  • 3 tbsp grated parmesan cheese + more for topping (optional)
  • salt and pepper to taste
  • 17 oz pasta 500g

Onion Garlic Beef and Spinach

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

Instructions

  • Add sun-dried tomatoes + 1 tbsp of its oil, garlic, onion and basil to a large pot. Sautée on medium low until soft and fragrant, about 7-8 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 and salt, about 5-7 minutes. Taste and adjust seasoning if needed.
  • Blend the pumpkin sauce, either using an immersion blender or pour it into your blender. Add it back to your large pot. Add the beef mixture. Reheat if needed.
  • Add in the parmesan, heavy cream and season with salt and pepper. Add the fresh spinach right before serving, and stir until it's wilted.
  • Serve with freshly cooked pasta and extra parmesan and basil!

Notes

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
 
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. If you happen to make too much, it's fine to freeze the whole thing. 
 
Nutrition: Calories: 468 | Fat: 13.4g | Saturated Fat: 6.2g | Protein: 33.1g |  Carbohydrate: 52.9g |  Fiber 1.8g |  Cholesterol: 145mg | Sodium: 490mg | Vitamin D: 9mcg | Calcium: 76mg | Iron: 16mg | Potassium: 684mg. Estimate for informational purposes only.


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