Pumpkin Butter Pasta

The date is September 18, 2020 and I’ve succumbed to pumpkinitis. Pumpkinitis (n): obsessing with all things pumpkin during the fall. If this sounds like you, welcome to your new safe space and happy place where pumpkinitis is not judged!!! I hope we can all embrace our pumpkin loving selves and find as many creative ways to use it in cooking as possible.

Like, sure, we can make pumpkin bread and pumpkin pie. But! Why not make a savory pumpkin pasta? The thing about pumpkin is that it doesn’t need to only be incorporated in sweet treats to be enjoyed as a food. As a matter of fact, it is a beautiful addition to savory recipes if you want to “fallify” them with a hint of nutty flavor. This pasta is just one example of how to make classic, classy, pumpkin-y dishes. If you still can’t imagine pumpkin being used in a pasta, check out my little video snapshot of this recipe below!

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PUMPKIN BUTTER PASTA 🎃✨ takes 25 minutes, is SO easy to make, but seems *elevated AF.* Perfect for fall. 🙌 I topped it with fennel fronds, parsley, Parmesan + black pepper but it really doesn’t need much. Recipe also coming to withskyler.com. ENJOY! ▪️1/2 box of bucatini (or another pasta of choice) ▪️Olive oil for pan ▪️2 large shallots (or 4 small shallots), sliced ▪️Kosher salt to have on hand (should use about 1/2-1 tsp total) ▪️2 tbsp unsalted butter ▪️1 tbsp fresh chopped rosemary ▪️2 cloves garlic, minced ▪️2 1/2 tbsp pumpkin purée (unseasoned, if using pumpkin pie purée then leave out the spices below) ▪️3/4 tsp cinnamon ▪️1/4 tsp nutmeg ▪️Parmesan cheese to taste Toppings ▪️Fennel frond ▪️Chopped fresh parsley ▪️Crushed toasted walnuts ▪️Parmesan ▪️Black pepper 1. Heat a pot of generously salted water over high heat and bring to a boil. 2. Heat a skillet over medium high heat and season with olive oil. 3. Once the oil is shimmering, add the sliced shallots to the pan and season with a generous pinch of salt. After tossing, leave them alone to caramelize (AKA become golden brown,) moving them occasionally until they start to become slightly golden brown (5-7 min.) 4. Return to the pot of water, which should be boiling by now. Add the pasta and cook until al dente (according to package.) 5. When the shallots are golden brown to your liking, deglaze the pan with 3 tbsp of water. Let the water cook off, then adjust the heat to medium. 6. Add the butter to the pan and toss it as it melts with the shallots. Lower the heat to medium low, then add the garlic and rosemary. Mix the cinnamon and nutmeg into the pumpkin purée, then transfer the pumpkin purée mixture to the pan. Season with 1/2 tsp salt. Mix to combine. 7. Add 1/4 cup of pasta water to the pumpkin mixture and mix together. Then, add the pasta and toss it in the sauce. 8. Once the pasta is fully coated, add some freshly grated Parmesan to taste and toss the pasta so the cheese sticks to it. 9. Plate and top however you like. I topped with fennel fronds, chopped parsley, toasted walnuts, Parmesan and black pepper 😍

A post shared by Skyler Bouchard Oppenheim (@diningwithskyler) on

For this recipe in particular, I am not using an actual pumpkin that I got from the pumpkin patch. Instead, I went with an unseasoned pumpkin purée (unseasoned meaning it has nothing else in it except for pumpkin puree — no spices, no pumpkin pie mix, etc.) Pumpkin naturally goes well with a hint of sweetness, so I decided to kick my sauce off by slightly caramelizing some onions. I don’t have time to caramelize them fully, so a few minutes to develop golden brown beautifulness does the trick!

Before we get started, I want to talk about the toppings I used here. I was debating whether or not to put some ricotta on there, but I don’t think this really *needs* extra cheese or creaminess. We already have the little bit of Parmesan in the sauce. So, what I decided to do instead was inspired by 1) what I had in my fridge/pantry and 2) fall flavors! I topped the pasta with fennel fronds, chopped fresh parsley, crushed toasted walnuts, black pepper and Parmesan. I absolutely loved it and was excited to do something different and fall-inspired. However, you could top this with a little Parmesan and be good to go. Have fun with it and enjoy!!

pumpkin butter pasta with parmesan cheese, fennel, parsley, walnuts

Pumpkin Butter Pasta

This creamy pumpkin pasta is simple, unique and flavorful. The sauce is made with lightly caramelized shallots, butter, rosemary, garlic, Parmesan and pumpkin purée. It will surprise you how flavorful and savory this dish is!
Total Time 25 mins
Course Main Course
Cuisine American, Holiday
Servings 2 people

Ingredients
  

Pasta & Sauce

  • 6 oz. bucatini amounts to about 1/2 box (you can also sub any pasta you want)
  • Olive oil for pan
  • 2 large shallots sliced into thin rings (or 4 small shallots)
  • Kosher salt to have on hand for seasoning throughout
  • 2 tbsp unsalted butter
  • 1 tbsp fresh rosemary finely chopped
  • 2 cloves garlic minced
  • 2 1/2 tbsp unseasoned pumpkin purée
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/3 cup freshly shredded Parmesan or add as much or as little to taste*

Toppings (optional, all to taste)

  • Fennel fronds
  • Toasted walnuts
  • Fresh parsley chopped
  • Freshly cracked black pepper
  • Parmesan

Instructions
 

  • Heat a pot of generously salted water over high heat and bring to a boil.
  • Heat a skillet over medium high heat and season with olive oil. 
  • Once the oil is shimmering, add the sliced shallots to the pan and season with a generous pinch of salt. After tossing, leave them alone to caramelize (AKA become golden brown,) moving them occasionally until they start to become slightly golden brown (5-7 min.)
  • Return to the pot of water, which should be boiling by now. Add the pasta and cook until al dente (according to package.)
  • When the shallots are golden brown to your liking, deglaze the pan with 3 tbsp of water. Let the water cook off, then adjust the heat to medium.
  • Add the butter to the pan and toss it as it melts with the shallots. Lower the heat to medium low, then add the garlic and rosemary. Mix the cinnamon and nutmeg into the pumpkin purée, then transfer the pumpkin purée mixture to the pan. Season with 1/2 tsp salt. Mix to combine.
  • Add 1/4 cup of pasta water to the pumpkin mixture and mix together. Then, add the pasta and toss it in the sauce.
  • Once the pasta is fully coated, add some freshly grated Parmesan to taste and toss the pasta so the cheese sticks to it. 
  • Plate and top however you like. I topped with fennel fronds, chopped parsley, toasted walnuts, Parmesan and black pepper 😍
Keyword bucatini, butter, cinnamon, fennel, fresh parsley, garlic, nutmeg, Parmesan, pumpkin purée, rosemary, shallot, walnuts
pumpkin butter pasta with parmesan cheese, fennel, parsley, walnuts

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