Description
Creamy Pumpkin Pasta with Rosemary Almond Breadcrumbs is the ultimate autumn comfort food, blending rich pumpkin flavors with a velvety sauce and crunchy almond topping. This easy-to-make dish is perfect for cozy family dinners or impressing guests. Each bite offers a delightful combination of textures and a warm, inviting aroma that will fill your kitchen with fall vibes.
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup canned pumpkin puree
- 1 cup heavy cream (or coconut cream for dairy-free)
- ½ cup freshly grated Parmesan cheese
- ¼ cup slivered almonds
- 2 tbsp fresh rosemary, finely chopped
- Salt and pepper to taste
- ¼ tsp nutmeg (optional)
Instructions
- Cook pasta according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
- In a skillet over medium heat, combine pumpkin puree, heavy cream, and Parmesan cheese. Stir until smooth, adding reserved pasta water for desired consistency.
- Season with salt, pepper, and nutmeg to taste.
- In another pan, toast slivered almonds and rosemary until golden brown.
- Toss cooked pasta in the sauce until well-coated, allowing it to simmer for 2 minutes.
- Serve topped with toasted rosemary almond breadcrumbs and extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 482
- Sugar: 5g
- Sodium: 470mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 61mg