What can I do with the leftover pumpkin puree?

Extra pumpkin puree can be stored in an airtight container or bag (not in the can) in the fridge for 3-4 days, or frozen for months. Try recipes like Pumpkin Snickerdoodle Cookies , Vegan Pumpkin Energy Bars , Peanut Butter Pumpkin Doggy Ice-Cream , Pumpkin Maple Pecan Bars (from Olive and Artisan).

What sauce to eat with pumpkin ravioli?

This creamy pumpkin Alfredo sauce pairs well with pumpkin ravioli! I also like to serve pumpkin ravioli with a regular Alfredo sauce, or keep it simple with melted butter and a little Parmesan Cheese.

What is pumpkin puree?

Pumpkin puree is just cooked and mashed pumpkin. You can find it in a can in most grocery stores, typically in the baking aisle. Be careful to not buy pumpkin pie filling.

Creamy Pumpkin Pasta | Kathleen's Cravings

Creamy Pumpkin Pasta

Print Recipe

★★★★★

5 from 2 reviews

Creamy Pumpkin Pasta is like if you combined Alfredo sauce with pumpkin puree. It is creamy, pumpkin flavored, and super easy to make. Perfect comforting meal for a cozy day.

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Dish, Pasta
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Pumpkin Alfredo

1 lb pasta (farfalle, rigatoni, penne)
3 tablespoons butter
1 tablespoon minced garlic
1 cup pumpkin puree
1 cup chicken or vegetable broth
1 cup heavy cream
3/4 cup shredded fresh parmesan cheese, not the stuff from a can
1 teaspoon kosher salt (adjust to taste)
1/8 teaspoons ground nutmeg

Herbed Walnuts (optional)

1 cup walnuts (finely chopped*)
1 tablespoon finely chopped fresh rosemary
1 tablespoons butter (melted)
1 tablespoon brown sugar
1/2 teaspoon kosher salt (adjust to taste)
ground black pepper (to taste)

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Instructions

Pumpkin Pasta

Cook the Pasta. Cook the pasta according to package directions. Drain and set aside.
Start the Pumpkin Alfredo sauce. Heat a very large deep skillet or dutch oven on medium heat. Add the butter. Once melted add the garlic and sauté until fragrant. Just a minute or two. Be careful not to burn the garlic.
Add the Pumpkin. Add the pumpkin puree and broth. Stir together and simmer until smooth.
Finish the Sauce. Stir in the cream, parmesan, salt, and nutmeg. Simmer for 2 to 4 minutes until smooth and coats the back of a spoon. Season with pepper. Taste and adjust salt and pepper if needed. Turn off heat.
Toss Pasta. Toss the cooked pasta into the pumpkin sauce.
Serve and Enjoy. Serve pasta in bowls with a good sprinkle of herbed walnuts on top.

Herbed Walnuts (optional)

Preheat Oven. Preheat oven to 375° F.
Toast Walnuts. Place chopped walnuts on a baking sheet in an even layer. Toast in the preheated oven for 7-10 minutes until lightly golden and fragrant. Be careful not to over toast. Remove from oven.
Make the Herbed Walnuts. Toss the toasted walnuts with melted butter, rosemary, brown sugar, salt, and pepper. Place back in the oven for about a minute so everything gets nice and toasty, melty, and combined. Remove and set aside.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

*To finely chop the walnuts you can either use a sharp knife or give a few pulses in the food processor.

Nutrition

Serving Size: 1/6 of recipe
Calories: 612
Sugar: 6.4 g
Sodium: 585.7 mg
Fat: 31.7 g
Carbohydrates: 66.4 g
Fiber: 5.3 g
Protein: 17.9 g
Cholesterol: 50.2 mg

Keywords: Creamy Pumpkin Pasta, Pumpkin Alfredo Pasta, Fall Pumpkin Pasta, Fall Alfredo Pasta

Find it online: https://kathleenscravings.com/creamy-pumpkin-pasta/