Creamy pumpkin pasta made with a handful of ingredients and Cavatappi Pasta!

By Feelgoodfoodie · 30 min

Ingredients

Instructions

1. Boil the pasta in a large pot of salted water until al dente, following the package instructions. Before draining, reserve 1½ cups of the pasta water.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 tablespoons minced sage and 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Add the pumpkin purée, 1 teaspoon salt, ½ teaspoon black pepper and ¼ teaspoon ground nutmeg and cook for 2 to 3 more minutes.
4. Pour in 1 cup whole milk and stir until smooth and creamy.
5. Add the cooked pasta and the reserved pasta water and toss for 3 to 4 minutes, until the sauce clings to the pasta and looks glossy.
6. Turn off the heat, stir in ½ cup grated Parmesan until combined, and serve straight away with extra Parmesan if you like.

Summarized from Feelgoodfoodie's video. Watch it for the details.