This is a partnered post with Parmigiano Reggiano. All thoughts and opinions expressed are my own.
A savory pumpkin rosemary cream pasta recipe featuring authentic Parmigiano Reggiano cheese.
Of course I am still on my pumpkin kick, but this time I’m feeling the comfort food. There is little that is more comforting than pasta, and this creamy pumpkin rosemary cream pasta is amazingly delicious. The best part of it is the wedge of Parmigiano Reggiano that we shredded into the sauce. It’s savory and delightful and goes perfect with a glass of wine and candlelight or in served in a bowl while you are wrapped in a blanket on the sofa.
Do you regularly use Parmesan cheese? If you do then you need to get a wedge of Parmigiano Reggiano and grate it fresh from the wedge. The flavor is so much richer. Notice the pin dots on the rind of the cheese? Those dots indicate that this cheese is the real deal, from the Italian provence of Parma and its surroundings including Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna!
This casarecce pasta is one of my favorites to use with any type of cheesy cream sauce, since it does a great job of holding the sauce. It’s important to mix the cream and the pumpkin together throughly before adding them to the heat, so you don’t get lumps of pumpkin.
Fast fact: Did you know that parmesan cheese is naturally lactose-free due to the long aging process? Read more on that here.
Yield: 6 servings
Pumpkin Rosemary Alfredo Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 8 ounces pasta, cooked al dente, set aside
- 2 tablespoons butter
- 1/2 white onion, chopped
- 5 cloves fresh garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 15 oz can of pumpkin purée
- 1 cup heavy cream
- 1 and 1/2 cups Parmesan Reggiano, freshly shredded
- salt and pepper to taste
Instructions
- Prepare the pasta to al dente. Drain water and set aside.
- Over medium-low heat, in a large pan, sauté onions and garlic with butter, until onions and garlic appear clear, about 3-5 minutes. Add in the chopped rosemary.
- In a separate bowl, stir together cream and pumpin purée, then add to the pan with the onion and garlic. Let heat on medium low, stirring to ensure the cream doesn't burn
- Once heated, stir in shredded Parmesan, and add pepper.
- Add in cooked pasta, and stir until heated through.
- Serve immediately and garnish with more freshly shredded Parmesan.
I can think of a ton of recipes I could make using a wedge of Parmigiano Reggiano, and I checked out parmesan.com and discovered even more. I learned that you can use the rind to help flavor a homemade broth. I just made and froze some broth last week and I wish I had known this then!
PIN THIS FOR LATER
I have cooked often with pumpkin, but never as a pasta sauce. This looks delicious thanks to your beautiful photos. I love pumpkin, so I will definitely try this out.
oh my pinned this beauty – sounds really delicious! Thanks for sharing at the What’s for Dinner party!
Creamy pasta dishes are such comfort food! I love that you added the pumpkin to help make it a little less of a guilty pleasure. Perfect for fall!
Looks amazing! Printed this to make this weekend! Thanks
Awesome! Let me know how it turns out! Especially if you switch up any of the herbs.
Wow! What a brilliant idea to incorporate pumpkin into a pasta! This sounds so delicious! Thanks for sharing at Fiesta Friday party! I hope you get a chance to visit the others. 🙂
I love this cheese and use it in all kinds of recipes. Not too long ago I shared a post of a Parmigiano Reggiano cooking class I attended and also made a couple of recipes from the class. Your pumpkin pasta looks really good – never would have thought to use pumpkin puree to make an alfredo sauce. Thanks for sharing this rich dish with the party goers at Fiesta Friday.
Oh my — this looks amazing! With the exception of the canned pumpkin I have all ingredients. Excited to try this!
Stopping in today from sits sharefest!! 🙂
Your Pumpkin Rosemary Cream Pasta will be delicious! Wishing you a bountiful Thanksgiving and thanks so much for sharing with us at Full Plate Thursday.
Our Party for this week will start Tuesday Morning at 8:00 am CST.
Hope to see you then!
Miz Helen
I did a post on Parmigiano Reggiano recently as I participated in a class just on this “king of cheese”. I also made a few of the recipes Brodo de Parmigiano and a Ricotta Vegetable Carpacio. Such a versatile cheese and I am sure your pasta is delicious. Thanks for sharing your pumpkin pasta and with one of my favorite herbs. Happy Fiesta Friday! One more time I am trying to post a comment as I am one of the co-hosts this week and always stop by and say hello to all who participate.
Hi Judi! I want to swing by and read your Parmigiano post. Love it!
What a perfect spin on pasta Alfredo, inspired to add the pumpkin to a savory dish. Thank you for sharing on FF.
Thank you so much for sharing this recipe. I recently visited Italy and brought back some amazing parmesan cheese. In addition, I grew Long Island cheese pumpkins this summer and plan on freezing the flesh for future use!. Can’t wait to make this sauce!
I am so excited for you to try this recipe with the your cheese! And you can switch up the herbs too!