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Active Time
15 minutes
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Total Time
25 minutes
In Epi's3-Ingredient Recipesseries, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."
Ingredients
Serves 4
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Step 2
Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Whisk in pumpkin purée; season with 1/2 tsp. salt and 1/2 tsp. pepper.
Step 3
Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3–4 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving.
Leave a Review
Reviews (2)
Back to TopThis recipe isn't bad if you only consider it a base, by itself it is FAR, far to bland. I ended up doubling the amount of pumpkin (you can't really taste it without doing that), adding in quite a few turns of my black pepper mill and pinches of salt. I also added a few dashes of paprika, and as the other reviewer recommended, I added quite a bit of sage and parmesan. I made this, with those additions (as I tasted and kept adding things till it tasted right), as another dish for Christmas dinner for a vegetarian at our table. Everybody loved this dish and in fact felt it was one of the best things of the night. However, as I mention above, without those additions this would be a 1 fork review.
mrsraihina
Edmonton, AB, Canada
1/7/2021
This was good, and definitely easy. I told the kids it was "Halloween Pasta" and they ate it up. It shoots the whole "3 ingredient" thing, but after tasting the sauce I added dried sage and parmesan. Some people get all worked up if you review after altering a recipe, but for me that's the whole point of a site like this. So, take it or leave it!
wannabecook79
10/8/2017
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