Description
Creamy Pumpkin Pasta with Rosemary Almond Breadcrumbs is a delicious and comforting dish that combines the rich flavors of pumpkin and cream with a delightful crunch from almond-topped breadcrumbs. Perfect for cozy dinners or festive gatherings, this recipe comes together in under 30 minutes, making it an ideal choice for busy weeknights. Each bite delivers warmth and satisfaction, creating lasting memories around the dinner table.
Ingredients
Scale
- 8 oz pasta of your choice (spaghetti or fettuccine)
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 1 cup panko breadcrumbs
- 2 tbsp fresh rosemary, chopped
- ½ cup sliced almonds
- 2 tbsp olive oil
Instructions
- 1. Cook pasta according to package instructions until al dente. Drain and set aside.
- 2. In a large skillet over medium heat, melt butter and sauté minced garlic until fragrant (about 1 minute). Stir in pumpkin puree, heavy cream, and Parmesan cheese until well combined.
- 3. Season sauce with salt, pepper, and nutmeg; heat through until creamy.
- 4. In another pan, toast breadcrumbs, rosemary, and almonds with olive oil over medium heat until golden brown.
- 5. Toss cooked pasta in the creamy pumpkin sauce until fully coated.
- 6. Serve topped with crispy rosemary almond breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 620
- Sugar: 5g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg