This Easy Creamy Pumpkin Pasta Sauce Recipe is Fall-perfect! Pumpkin puree, cinnamon, nutmeg, and fresh sage make this dish cozy and comforting! Best of all, it takes under 30 minutes!
Boil 8 cups of water in a large pot for pasta. Sprinkle salt into boiling water, then add pasta. Stirring occasionally should make the pasta almost al dente. Since you'll cook the pasta for half the recommended time, set a timer and check the box.
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The sauce can be started while the pasta water boils for the rapini. Boil another pot of salted water. Cook rapini for 4-5 minutes until tender. Drain and squeeze excess water in a colander; set aside.
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Start sauce: Heat a large sauté pan on medium. Use 3 tablespoons of extra-virgin olive oil in the pan. Spread it by tilting the pan. Stir in the onion and cook until soft. Add garlic and cook for less than a minute to avoid browning.
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After the garlic and onions are fragrant, add the broccoli. Cook broccoli on medium-high heat, stirring occasionally, until softened. Pour in a ladle of starchy pasta water and stir for 4-5 minutes.
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Adding seasoning: Sprinkle salt and pepper and mix.
Once pasta is almost al dente, drain it and reserve 1/2 cup of pasta water. Mix pasta and broccoli sauce in the skillet.
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Mix pasta and sauce: Heat to medium-high. Stir pasta and broccoli sauce for 2 minutes to avoid overcooking and softening. If necessary, add some reserved pasta water to loosen the broccoli sauce.
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Season with salt and freshly ground pepper to taste.Give pasta and broccoli sauce. Put pasta on a platter. Apply 1 tablespoon extra-virgin olive oil.Garnish optional: Put vegan parmesan on it to avoid dairy. If not vegan, add Parmigiano-Reggiano. Spice it up with red pepper flakes. Enjoy!