Imagine twirling your fork into a plate of luxuriously smooth pasta, where each bite is a perfect harmony of velvety pumpkin cream and perfectly cooked noodles. This Pasta con Crema de Calabaza is not just a recipe—it's a culinary journey that transforms simple ingredients into an extraordinary dining experience that will transport you straight to the heart of Italian cuisine. Whether you're looking for a cozy autumn dinner or a show-stopping vegetarian meal, this recipe promises to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1/2 cup heavy cream (or coconut cream)
- 1 tsp nutmeg
- Salt and pepper, to taste
- Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- While the water heats, prepare the pumpkin sauce. In a large skillet, combine the pumpkin puree and vegetable broth, whisking until smooth and well integrated.
- Place the skillet over medium heat and warm the pumpkin mixture, stirring occasionally to prevent sticking. Cook for about 5-7 minutes until the sauce starts to simmer gently.
- Add heavy cream to the pumpkin mixture, stirring continuously. Sprinkle in the nutmeg, and season with salt and pepper to taste. Reduce heat to low and let the sauce simmer softly.
- Add the pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes depending on the pasta type.
- Before draining the pasta, reserve 1/2 cup of pasta cooking water. This starchy water can help adjust the sauce consistency if needed.
- Drain the pasta and immediately add it to the pumpkin cream sauce, tossing to coat each pasta piece thoroughly. If the sauce seems too thick, add reserved pasta water gradually.
- Plate the pasta and optionally garnish with freshly grated Parmesan cheese. Serve immediately while hot.
Tips
- Choose the right pasta: While this recipe works with most pasta shapes, wider noodles like pappardelle or fettuccine hold the creamy sauce best.
- Salt is your friend: Make sure your pasta water is well-salted—it should taste like seawater to properly season the pasta from within.
- Reserve pasta water: Always keep some starchy cooking water to help adjust sauce consistency. The starch helps the sauce cling to the pasta perfectly.
- Fresh is best: If possible, use freshly grated nutmeg for a more vibrant, aromatic flavor compared to pre-ground spice.
- Don't overcook the sauce: Gentle simmering prevents the cream from separating and keeps the texture smooth and luxurious.
- Serve immediately: This pasta is best enjoyed hot, right after cooking, to maintain its creamy texture and optimal flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
