Creamy Pumpkin Pasta
Savory pumpkin is so underrated. This creamy pumpkin pasta has a roasted pepper and Greek yogurt sauce you’ll want to make all fall. Ready in 35 minutes.
Ingredients
- 1 lb pasta
- 2 medium red bell peppers
- 1/4 yellow onion
- 2 tablespoons olive oil
- 1/3 cup vegetable broth
- 3/4 cup pumpkin puree
- 1/4 cup plain Greek yogurt
- 1/2 cup grated parmesan cheese
- 1/4 cup reserved pasta water
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon garlic powder
- Salt
- Pepper
Instructions
- Preheat the oven to 400 F.
- Bring a pot of water to a boil. Once the water is boiling, add the pasta and cook for about 10 minutes until cooked through, stirring occasionally (*make sure to reserve some of the pasta water for the sauce).
- While pasta is cooking, roughly chop the bell peppers and onion. Add to the baking sheet and drizzle with olive oil, salt, and pepper.
- Bake in the preheated oven for 15 minutes. Turn the oven to broil and broil for an additional 1-2 minutes, until the vegetables are just charred on top.
- In a powerful blender or food processor, add the vegetable broth, pumpkin purée, Greek yogurt, roasted peppers and onion, parmesan cheese, pumpkin pie spice, garlic powder, salt, and pepper. Blend until smooth.
- Pour the sauce over the pasta and toss to combine. Top with extra parmesan cheese and fresh herbs.