Author Notes: I had some leftover pumpkin and wanted to do something savory with it. This one pot pasta is perfect for a quick and easy dinner that is still impressive. Plus, it's super saucy and comforting, almost like a cross between alfredo and pumpkin soup. —Laura Dembowski
Prep time: 5 min
Cook time: 20 min
tablespoons olive oil
large onion, diced
cloves garlic, minced
teaspoon ground turmeric
teaspoon freshly ground black pepper
teaspoon sea salt
cups cups pure pumpkin puree
cups low sodium vegetable or chicken broth
ounces cream cheese
- Heat a large pot over medium high heat. Once hot, add the oil, followed by the onion, garlic, turmeric, pepper, and salt. Sauté about 5 minutes, stirring frequently, until slightly caramelized. Add the pumpkin puree and cook about 2 minutes more.
- Stir in the stock and bring to a boil. Add the pasta and cook about 9 minutes, or until the pasta is al dente. Remove from the heat and stir in the cream cheese. It will take a few minutes to fully incorporate, but once it does, the sauce will be luscious and creamy. Serve immediately.
- This recipe was entered in the contest for Your Best Pantry Pasta