Creamy pumpkin pasta with Parmesan and warm spices, perfect for cozy dinners or fall meals.

Scale

12 oz pasta (fettuccine, penne, or your choice)

2 tbsp olive oil

3 cloves garlic, minced

1 cup pumpkin puree

1 cup heavy cream or coconut milk for vegan option

1/2 cup grated Parmesan cheese (or vegan Parmesan)

1/4 tsp nutmeg

1/4 tsp smoked paprika

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish

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1. Cook pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté 1–2 minutes until fragrant.

3. Stir in pumpkin puree, heavy cream, Parmesan, nutmeg, smoked paprika, salt, and black pepper. Cook 3–5 minutes until sauce is creamy.

4. Add cooked pasta to the skillet and toss until evenly coated with the pumpkin sauce.

5. Remove from heat and serve immediately, garnished with fresh parsley and extra Parmesan if desired.

– For a vegan version, use coconut milk and vegan Parmesan.

– Add sautéed mushrooms, spinach, or roasted pumpkin seeds for extra texture.

– Sprinkle chili flakes for a spicy kick.

– Leftovers can be reheated with a splash of milk or cream to restore creaminess.