A quick weeknight recipe for pumpkin pasta. Parmesan, sage and nutmeg finish off the fall flavors of this simple vegetarian pasta.
Note: To make this recipe vegan, simple omit the Parmesan cheese.
Cook the pasta according to package directions. When the pasta is al dente, reserve some of the cooking water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallots, garlic, sage and a pinch of salt and stir well. Cook for about 10 minutes, until the shallots are tender and fragrant. Add the pumpkin, Parmesan cheese and nutmeg and stir to combine.
Stir in the reserved pasta water and stir until fully incorporated. Add the pasta and combine. Season with salt and pepper to taste.
Garnish with additional sage and Parmesan cheese for serving.
Note: As written, this recipe is not vegan. To make it vegan, omit the Parmesan cheese.
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OMG This was delicious!!! I didn’t have any sage or shallots, so I used rosemary and onions instead. I also added leftover Costco rotisserie chicken. This was so quick. The part that took the longest was making the pasta! Thanks for such an amazing, easy, and incredibly delicious recipe!
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