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Prep time
5 minutes
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Cook time
20 minutes
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Serves
4
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
Ingredients
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2 tablespoons
olive oil
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1
large onion, diced
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3
cloves garlic, minced
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1 teaspoon
ground turmeric
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1 teaspoon
freshly ground black pepper
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1/2 teaspoon
sea salt
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1 1/2 cups
cups pure pumpkin puree
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4 cups
low sodium vegetable or chicken broth
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8 ounces
spaghetti
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6 ounces
cream cheese
Directions
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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.
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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.
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