Pumpkin Pasta

Tip: Canned pumpkin purée can be swapped out for any puréed vegetable. Sugar will help to balance high acidity or bitter flavor. Butter will make a smoother, richer sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta in boiling water with salt and rosemary until al denté.

Step 2

Save about 4-5 tbsp pasta water off to the side, and drain the rest of the water. Save in the sieve for later.

Step 3

To the same empty pot, add garlic and oil. Cook garlic until golden brown.

Step 4

Add pumpkin purée and milk. Cook until hot (~5 minutes).

Step 5

Add basil, rosemary, Italian seasoning, salt, pepper, nutmeg, sugar, and parmesan. Stir well.

Step 6

Add remaining pasta water and cook until thickened (~5-7 minutes).

Step 7

Stir in cooked pasta and continue to cook (~3-4 minutes).

Step 8

Add butter and stir well.