Pasta with Smoky Pumpkin Cream Sauce

Ingredients for Pasta with Smoky Pumpkin Cream Sauce

• 450g penne or other pasta

• Kosher salt

• 1 (425g) can pure pumpkin purée

• 180ml double cream

• 1 1/2 teaspoons sweet smoked Spanish paprika

• 1/4 teaspoons freshly ground black pepper, plus more for serving

• 1/4 cup coarsely chopped parsley, plus more for serving

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 240ml pasta cooking liquid.

Meanwhile, cook pumpkin purée, cream, paprika, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 180ml pasta cooking liquid and whisk to combine. Add pasta and 1/4 cup parsley and cook, adding more pasta cooking liquid to thin sauce as needed, until heated through, about 1 minute. Season with salt and pepper, then transfer to a platter. Top with more parsley and black pepper and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.