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
large onion, diced
cloves garlic, minced
freshly ground black pepper
1 1/2 cups
cups pure pumpkin puree
low sodium vegetable or chicken broth
In This Recipe
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.