3-Ingredient Creamy Pumpkin Pasta | view more Recipe

3-Ingredient Creamy Pumpkin Pasta

  • '1 pound whole wheat short pasta (such as penne
  • rigatoni
  • fusilli
  • or shells)'
  • '1 teaspoon kosher salt
  • divided
  • plus more'
  • '1 1/4 cups heavy cream'
  • '3/4 cup pure pumpkin purée'
  • '3/4 teaspoon freshly ground black pepper'
  • 'divided'
  • 'plus more'

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
  2. Drain pasta, reserving 1 cup pasta cooking liquid
  3. Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes
  4. Whisk in pumpkin purée; season with 1/2 tsp
  5. salt and 1/2 tsp
  6. pepper
  7. Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3–4 minutes
  8. Season with remaining 1/2 tsp
  9. salt and 1/4 tsp pepper
  10. Top with freshly ground pepper before serving