Description
Creamy Pumpkin Parmesan Spaghetti made in one pot, perfect for a quick, cozy solo dinner. Rich pumpkin sauce and parmesan coat every strand of pasta for ultimate comfort.
Ingredients
80 g spaghetti
1/2 cup pumpkin purée
2 garlic cloves, minced
1 tbsp olive oil
1 1/4 cup vegetable broth
1/4 cup heavy cream
1/4 cup grated parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
Instructions
1. Heat olive oil in a medium saucepan over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.
2. Stir in pumpkin purée, nutmeg, salt, and pepper.
3. Add vegetable broth and bring to a gentle boil.
4. Place spaghetti directly into the saucepan. Stir occasionally and cook until just al dente, about 8–9 minutes.
5. Reduce heat to low. Stir in heavy cream and half the parmesan cheese.
6. Plate and garnish with remaining parmesan and cracked black pepper. Serve immediately.
Notes
Swap heavy cream for coconut cream to make dairy-free.
Use gluten-free spaghetti for a GF-friendly version.
Store leftovers in an airtight container for up to 3 days. Add a splash of broth when reheating to keep sauce creamy.