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!

View this post on Instagram

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!!

5 from 3 Reviews

Ingredients

Adjust Servings
Pasta & Sauce
6oz. bucatini
Olive oil
2 large shallots
Kosher salt
2tbsp unsalted butter
1tbsp fresh rosemary
2cloves garlic
2 1/2tbsp unseasoned pumpkin purée
3/4tsp ground cinnamon
1/4tsp ground nutmeg
1/3cup freshly shredded Parmesan
Toppings (optional, all to taste)
Fennel fronds
Toasted walnuts
Fresh parsley
Freshly cracked black pepper
Parmesan
Equipment

Directions

1.

Heat a pot of generously salted water over high heat and bring to a boil.

Mark as complete
2.

Heat a skillet over medium high heat and season with olive oil. 

Mark as complete
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.)

Mark as complete
4.

Return to the pot of water, which should be boiling by now. Add the pasta and cook until al dente (according to package.)

Mark as complete
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.

Mark as complete
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.

Mark as complete
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.

Mark as complete
8.

Once the pasta is fully coated, add some freshly grated Parmesan to taste and toss the pasta so the cheese sticks to it. 

Mark as complete
9.

Plate and top however you like. I topped with fennel fronds, chopped parsley, toasted walnuts, Parmesan and black pepper 😍

Mark as complete

Notes

3 Comments

  • Grace

    5 stars
    My husband isn’t a pumpkin guy but I made him this and he loved it! Thank you for another great recipe Skyler!

  • Madeline

    5 stars
    This is sooooo good and simple. Made as is! Have been looking forward to making it again this fall since I made it last year!

    • Skyler Bouchard

      I am so happy you loved it!!! Thank you for leaving a review, Madeline!

Leave a Reply

Your email address will not be published. Required fields are marked *

[instagram-feed user="easymealstheme6" num=10 cols=10 showfollow= false showheader=false imagepadding=0]