Go Back
+ servings
Overhead view of pumpkin pasta on a black plate and topped with sage leaves.
Print

Pumpkin Pasta

Pumpkin Pasta is made with tender linguine and diced pumpkin all in a rich and creamy white wine sauce that's ready in just 25 minutes!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Author Danielle Wolter

Ingredients

Instructions

  • Cook the linguine 1-2 minutes less than the package instructions - drain, reserving 2 tablespoons of pasta cooking water.
  • Heat the olive oil in a large sauté pan and brown the pumpkin.
  • Add the ginger and cook until fragrant, about 30 seconds.
  • Add the vanilla, nutmeg, salt and wine and cook 2-3 minutes.
  • Add the cream and simmer 2-3 minutes.
  • Turn the heat off and add the pasta, tossing until coated with the sauce.
  • If the sauce is too thin, add the reserved pasta water to thicken.
  • Garnish with fresh sage and crushed hazelnuts and serve warm.

Notes

  1. You can use whole, fresh pumpkin and peel and cut it yourself, or save time and buy pre-cut pumpkin at the grocery store.
  2. If you’re using a whole pumpkin, keep the seeds and make curry roasted pumpkin seeds.
  3. Don’t use large carving or decorative pumpkins as their flesh is watery and stringy.
  4. To ensure even and quick cooking, make sure your pumpkin is diced into small pieces.
  5. Be careful not to overcook the diced pumpkin as you don't want mushy pieces in your pasta.
  6. I don’t recommend using milk in place of the cream as the sauce will be too thin.
  7. If you don’t have pumpkin, you can easily substitute acorn squash or butternut squash.
  8. Instead of wine in the sauce, feel free to use vegetable stock or even chicken stock, if you don’t need the recipe to be vegetarian.