Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- to taste salt and pepper
- 1 tablespoon olive oil
- 1 pound pasta
Instructions
- Start by cooking your pasta according to the package instructions. Make sure to salt the water for the best flavor.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Stir in the pumpkin puree, heavy cream, onion powder, nutmeg, and cinnamon. Mix well and let it simmer for about 5 minutes.
- Add the grated Parmesan cheese, stirring until it melts and the sauce becomes creamy.
- Season with salt and pepper to taste. If the sauce is too thick, you can thin it with a little pasta water.
- Once the pasta is cooked, drain it and add it to the skillet. Toss well to coat the pasta in the sauce.
- Serve immediately, garnished with extra Parmesan and a sprinkle of fresh herbs if desired.
- Prep Time: 10
- Cook Time: 20