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.