Easy Pumpkin Pasta Recipe - Food Fanatic
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Easy Pumpkin Pasta Recipe

    6 Servings


  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1/4 cup Onion, Minced
  • 1 tablespoon Garlic, Minced
  • 2 teaspoons Ground Sage
  • 1/8 teaspoon Black Pepper
  • 1/2 teaspoon Salt
  • 1 15 ounce can Pumpkin
  • 32 ounces Chicken Broth
  • 1 pound Penne
  • 10 large spear Asparagus, Large, cut into 2 inch pieces
  • 1 cup Frozen Green Peas
  • 1/2 cup Heavy Cream
  • pinch of Ground Cinnamon
  • pinch of Nutmeg
  • 1 tablespoon Fresh Parsley
  • 1/4 cup Grated Parmesan Cheese, Plus more for serving


  1. In a large skillet, add the olive oil and unsalted butter. Cook on high heat for one minute until butter is melted. Then add in the onion and garlic. Sautee on medium heat for 2 minutes until soft and golden in color.
  2. Add pumpkin puree and chicken broth to the skillet, mix well until smooth and bring to a boil. Add in the pasta, and reduce heat to medium-low. Cook for 12 minutes with lid slightly on pot. Mix occasionally to prevent sticking. At the seven-minute mark, add in the asparagus spears and frozen green peas. Mix and place cover back on the pot.
  3. Once the pasta is cooked add in the heavy cream, cinnamon, nutmeg, and fresh parsley. Stir in ¼ cup Parmesan cheese. Serve and top with more Parmesan. 
Easy pumpkin pasta photo