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