Pumpkin Parmesan Pasta

Course: Main Course

Cuisine: North American, Thanksgiving

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 691kcal

Author: Lord Byron's Kitchen

The most delicious and comforting bowl of cool weather pasta awaits! Pumpkin Parmesan Pasta is prepared with a creamy sauce made with pumpkin puree, heavy cream, sour cream, and vegetable stock. Finished with freshly grated parmesan and fresh sage, this is one pasta recipe you'll to make over and over again!

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Ingredients

450 grams penne, cooked, drained, and set aside
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups pumpkin puree
2 cups low sodium vegetable stock
1/2 cup sour cream
1/4 cup heavy cream
1 teaspsoon pumpkin spice seasoning blend
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup parmesan, grated
2 tablespoons fresh sage, julienned (plus more for garnish - optional)
chopped fresh parsley, for garnish

Instructions

Bring a pot of water to a full boil. Add a good pinch of salt and the pasta. Cook until just al dente. Drain and set aside.
Add the butter, olive oil, and onion to a large skillet. Over medium heat, cook for 5 minutes, stirring often.
Add the minced garlic. Stir into the onions and cook for 3 minutes.
Next, add the pumpkin puree, vegetable stock, both the heavy and sour cream, pumpkin seasoning blend, salt, and ground black pepper. Whisk to combine with the onions and garlic.
Lower the heat to medium-low and cook the sauce for 10 minutes.
Add the cooked pasta and and stir into the sauce. Continue to cook for 3 minutes.
Turn off the heat and stir in the sage and half of the parmesan cheese.
Plate and garnish with more parmesan, sage, and fresh parsley. Serve immediately.

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