Creamy, comforting, and easy: 3 words that describe this dynamic and delicious dish.
- 1 pound whole wheat short pasta such as penne, rigatoni, fusilli, or shells
- 1 teaspoon kosher salt divided, plus more
- 1 1/4 cups heavy cream
- 3/4 cup pure pumpkin purée
- 3/4 teaspoon freshly ground black pepper divided, plus more
Bring a pot of salted water to boil.
Cook pasta according to package instructions. Drain pasta and reserve 1 cup of cooking water.
In a skillet, bring heavy cream to a boil then reduce to a simmer. Cook until cream is reduced by half.
Stir in pumpkin puree, salt, and pepper.
Toss in pasta and reserved water, stirring to coat. Cook pasta for 2 minutes, or until it has absorbed the sauce.
Serve and enjoy! 😀