Creamy Pumpkin Pasta Recipe
Fall is in full swing, and what better way to celebrate the season than with a cozy, creamy pasta dish that highlights one of autumn’s most beloved ingredients—pumpkin! This Creamy Pumpkin Tagliatelle recipe combines the earthiness of Hokkaido pumpkin, the smooth richness of coconut milk, and the savory touch of Parmesan. It’s simple, delicious, and perfect for those chilly nights when you crave something warm and comforting.
Ingredients
For the Pumpkin Sauce:
- 400 g Hokkaido pumpkin cut into small pieces
- 1 onion chopped
- 3 cloves of garlic
- 250 ml vegetable broth or water
- 3 tbsp olive oil
- 250 ml coconut milk
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp dried rosemary
- Chili flakes to taste
For the Pasta:
- 300 g tagliatelle
- 30 g freshly grated Parmesan
Instructions
- Start by cutting the Hokkaido pumpkin into small, bite-sized pieces—no need to peel, as the skin softens during cooking, adding flavor and nutrition. Finely chop the onion and peel the garlic.
- In a large pan, heat 3 tablespoons of olive oil over medium heat. Once shimmering, add the chopped onion and whole garlic cloves, sautéing until the onion is translucent and the garlic is fragrant but not browned.
- Add the pumpkin pieces to the pan, stirring to combine, and let them cook for a few minutes. Season with rosemary, chili flakes, salt, and pepper, stirring well to coat the pumpkin.
- Once the pumpkin is soft, transfer the mixture to a blender, add the coconut milk, and blend until smooth to create a creamy sauce.
- Return the sauce to the pan and add uncooked tagliatelle directly into it, allowing the pasta to absorb the rich flavors. Gradually add ladles of water (or broth) to ensure even cooking, stirring occasionally to prevent sticking.
- When the tagliatelle is al dente and the sauce thickens to your liking, remove from heat. Serve hot, topped with freshly grated Parmesan, and for extra flair, sprinkle with chili flakes or drizzle with olive oil.
Nutrition
Calories: 241kcalCarbohydrates: 11gProtein: 2gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 55mgPotassium: 240mgFiber: 1.2gSugar: 3gVitamin A: 4.25IUVitamin C: 7mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!