The Best and Creamiest Delicious Pumpkin Pasta

Okay, I may be a bit out of season with this one. However, in my humble opinion, this is a pasta that can be enjoyed year-round, and it is so easy to make that it is perfect for the summer. The delicious pumpkin flavor also makes it an ideal choice for a Thanksgiving side. But do not let pumpkin spice limit your pumpkin tasting year-round. So, let’s get to the cooking the best pumpkin pasta around.

Random Fact: Did you know that Pumpkin is a fruit?

Why Eat Pumpkin?

I guess if I am advocating for eating pumpkin any time of year, I should include some pumpkin health related facts, right?

Pumpkin offers a variety of health benefits because it is rich in many nutrients. Such as vitamin A, fiber, potassium, antioxidants, vitamin C, vitamin E, and magnesium.

These vitamins are beneficial to your immune system, bone health, heart health, skin health, digestive health, and even eye health. Some studies even suggest that the high carotenoid content in pumpkin may reduce the risk of certain cancers.

Additionally, the high fiber content and low-calorie count make it an ideal choice for those looking to manage their weight.

What Do You Need for Pumpkin Pasta?

• Cavatappi Noodles
  • Okay, in reality you could use any kind of noodle you wanted. Cavatappi, Elbow, Spaghetti, Farfalle, Radiatore, Penne, Fusilli, Ruote, etc. However, if you have young children, I definitely recommend the more “fun” noodle shapes.
• Yellow Onion
  • Yellow onions are typically the sweeter onions, if you are unsure which to get. Just look for a sign that says, “sweet onions”.
• Garlic
  • You can choose to get fresh garlic or already minced garlic. I generally prefer fresh garlic because it tastes and smells better. I would also avoid using garlic powder or garlic salt in this recipe.
• Pumpkin Puree
  • You may choose to get fancy and make your own pumpkin puree, or you can be simple (like me) and just purchase a can of pumpkin filling.
• Broth
  • You can use vegetable broth or chicken broth. I prefer low sodium chicken broth.
• Heavy Whipping Cream
  • Some people prefer to use half and half, however if you like creamy over soupy I definitely recommend heavy whipping cream.
• Italian Seasoning
  • If you are a person that has fresh parsley in their house (#1 I envy you) you can use that, however in my house we have Italian seasoning and that also works fine.
• Cinnamon or Nutmeg
  • I do not know why, however I never have nutmeg in my house. Nutmeg is generally the most common spice used in Pumpkin Pasta, however cinnamon works just fine and it is what I use.
• White Pepper or Black Pepper
  • If you’re all about the aesthetics of how your food looks, use white pepper. If you do not care, use black pepper. There’s very little difference in the flavoring of the two.
• Parmesan Cheese
  • This is an optional topping.
• Beef Tallow
  • I prefer to use beef tallow over any seed oils or other oils on the market. Should I do a blog post about why? Let me know in the comments.

Equipment Needed

This is really a rather simple recipe so you will not need a lot. Just some pans and utensils. However, I will list them below in case you are curious about what I use.

• Stock Pot
• Deep Frying Pan or Skillet
• Noodle Spoon
• Rubber Spatula
• 5 Quart Colander

That’s really all you will need, and I am willing to bet that a majority of you have all of that in your house.

Let’s Get Cooking!

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