Ingredients

The following ingredients have 4 Servings
  • ¼ cup extra-virgin olive oil
  • ½ cup yellow onion (minced)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 8 ounces bucatini (or spaghetti)
  • 2 cups water
  • 2 cup vegetable broth (or vegetable stock)
  • 1 cup pumpkin puree
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese (plus more for garnish)
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon chopped sage (for garnish)

Instruction

  • Heat a large high-sided skillet or dutch oven over medium heat. Add olive oil, once hot, add the onion. Cook until fragrant and begins to turn translucent, about 1 minute.
  • Add the garlic, Italian seasonings, salt, and pepper. Stir and cook for 30-seconds. Add tomato paste and saute for 1 minute.
  • Add the pasta, water, and vegetable stock. Bring the liquid to a boil over high heat. Cook and frequently stir until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 12 to 14 minutes. Add more water if needed, ½ cup at a time for a softer pasta. Turn the heat down to low.
  • Stir in the pumpkin puree, heavy cream, parmesan cheese, and nutmeg. Cook for 3 minutes, stirring occasionally. If needed, add more vegetable broth to loosen the sauce consistency.
  • Taste and season with more salt and pepper as desired.
  • Garnish with chopped sage, parmesan cheese, and black pepper. Divide among plates and serve warm.