cooking · Dinner

Pumpkin and Onion Pasta

It might feel like spring in the PNW this week but winter isn’t over yet! Although I could eat pumpkin pasta sauces all year long…..


Pumpkin and Onion Pasta


  • 16 ounces small pasta shapes
  • 2 Tbsp olive oil
  • 1 large sweet onion, diced
  • 4 garlic cloves, minced
  • 15 ounce can pumpkin puree
  • 1 cup pasta water
  • 1 cup heavy cream
  • ¼ cup milk
  • ¼ tsp ground nutmeg
  • 1 cup Parmesan cheese, grated


Bring a large pot of salted water to a boil. Cook pasta as directed, reserve 1 cup of cooking water before draining.

Meanwhile, in a large skillet, heat oil over medium-high. Add onion, saute until soft and turning golden, stirring often. Add in garlic, cook for a minute longer. Stir in pumpkin and reserved pasta water, stir until smooth. Add in heavy cream, milk, and nutmeg, stir and let simmer for 5 minutes.

Add in Parmesan cheese, stirring until melted in. Toss with pasta and serve immediately.

Serves 6.

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