Creamy Pumpkin Pasta with Mascarpone and Parmesan Recipe
Introduction
This creamy pumpkin pasta is a comforting, flavorful dish perfect for cooler evenings. Combining smooth pumpkin puree with mascarpone and parmesan creates a luscious sauce that coats tender pasta beautifully.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g pumpkin or squash, peeled and cut into roughly 3cm cubes
- 50-100ml whole milk
- 2 tbsp tomato purée
- 2 tbsp mascarpone
- 350g short pasta (rigatoni or penne work well)
- 40g grated parmesan or vegetarian alternative, plus extra to serve
Instructions
- Step 1: Heat the olive oil in a large, shallow, flameproof casserole or frying pan over low-medium heat. Add the chopped onion with a pinch of salt and fry for 10-15 minutes until softened and translucent. Add the crushed garlic and fry for 1 more minute. Remove from heat and let cool slightly.
- Step 2: While the onion cooks, boil the pumpkin cubes in salted water for 10-15 minutes until tender when pierced with a knife. Drain and transfer to a blender or use a hand blender. Blitz with 50ml of milk and the cooked onions until completely smooth. Gradually add more milk until the sauce is thick enough to coat the back of a spoon.
- Step 3: Pour the pumpkin sauce into a large frying pan. Stir in the tomato purée and mascarpone. Heat gently over low heat until warmed through and slightly simmering.
- Step 4: Meanwhile, cook the pasta in a large pan of boiling salted water according to the package instructions. Drain the pasta, reserving a cup of the cooking water.
- Step 5: Toss the cooked pasta with the pumpkin sauce, grated parmesan, and 50-100ml of the reserved pasta water to loosen the sauce. Season to taste with salt and pepper. Serve topped with extra parmesan if desired.
Tips & Variations
- Use butternut squash as a sweet alternative to pumpkin for a slightly different flavor.
- For a vegan version, substitute mascarpone with a plant-based cream and parmesan with a vegan cheese alternative.
- Add a pinch of nutmeg to enhance the pumpkin’s natural sweetness.
- Incorporate cooked sage leaves for an earthy aroma that pairs well with pumpkin.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of milk or water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree can be used as a shortcut. You may want to reduce the cooking liquid slightly since the puree is already soft and moist.
What type of pasta works best with this sauce?
Short pasta shapes like rigatoni, penne, or fusilli work best as they hold the creamy sauce well.
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Creamy Pumpkin Pasta with Mascarpone and Parmesan Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy pumpkin pasta recipe is a comforting and flavorful dish perfect for autumn and winter. It combines tender pumpkin blended into a smooth sauce with mascarpone and tomato purée, paired with al dente rigatoni or penne pasta, and finished with grated Parmesan. The result is a rich, velvety pasta that’s easy to prepare on the stovetop, making it a great weeknight dinner option.
Ingredients
For the Sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g pumpkin or squash, peeled and cut into roughly 3cm cubes
- 50–100ml whole milk
- 2 tbsp tomato purée
- 2 tbsp mascarpone
- 40g grated parmesan or vegetarian alternative, plus extra to serve
For the Pasta
- 350g short pasta (rigatoni or penne)
Instructions
- Fry the Onion: Heat the olive oil in a large, shallow, flameproof casserole or frying pan over low-medium heat. Add the finely chopped onion with a pinch of salt and fry gently for 10-15 minutes until softened and translucent, stirring occasionally to avoid browning.
- Add Garlic: Add the crushed garlic cloves to the onions and fry for an additional minute until fragrant. Remove the pan from heat and let it cool slightly.
- Cook the Pumpkin: Meanwhile, place the pumpkin cubes in a pan of boiling salted water and cook for 10-15 minutes until tender when pierced with a knife. Drain well.
- Blend the Sauce: Transfer the cooked pumpkin into a blender or use a hand blender. Add 50ml of whole milk and the fried onions with garlic. Blitz until completely smooth, gradually adding more milk if necessary until the sauce is thick enough to coat the back of a spoon.
- Simmer the Sauce: Pour the pumpkin puree into a large frying pan and add the tomato purée and mascarpone. Warm gently over low heat, stirring occasionally until smooth and heated through.
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta following the package instructions until al dente. Reserve about 50-100ml of the pasta cooking water, then drain the pasta.
- Toss Pasta with Sauce: Return the drained pasta to the pan and add the pumpkin sauce, grated Parmesan, and reserved cooking water. Toss thoroughly to combine, loosening the sauce with more cooking water if necessary. Season to taste with salt and freshly ground pepper.
- Serve: Divide the creamy pumpkin pasta between serving bowls and scatter with extra grated Parmesan before serving.
Notes
- Use fresh pumpkin or butternut squash for best results.
- Adjust the milk quantity in the sauce to achieve your preferred consistency.
- Vegetarian Parmesan alternatives are suitable for vegetarians.
- Reserve some pasta water to help loosen the sauce and bind it to the pasta.
- This dish pairs well with a simple green salad or garlic bread.
- For a vegan version, substitute mascarpone and Parmesan with plant-based alternatives and use plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: pumpkin pasta, creamy pumpkin sauce, vegetarian pasta, autumn recipes, easy pasta dinner, mascarpone pasta sauce
