Pasta with Smoky Pumpkin Cream Sauce

Name: Pasta with Smoky Pumpkin Cream Sauce
Yield: 4–6 servings
Ingredients: 1 pound penne or other pasta; Kosher salt; 1 (15-ounce) can pure pumpkin purée; 3/4 cup heavy cream; 1 1/2 teaspoons sweet smoked Spanish paprika; 1/4 teaspoon freshly ground black pepper, plus more for serving; 1/4 cup coarsely chopped parsley, plus more for serving

Anna Stockwell4–6 servingsSource

pasta penne pumpkin paprika main side dinner nut free vegetarian easy quick weeknight meals epicurious

Ingredients

1 pound penne or other pasta

Kosher salt

1 (15-ounce) can pure pumpkin purée

3/4 cup heavy cream

1 1/2 teaspoons sweet smoked Spanish paprika

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

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

Method

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 1 cup pasta cooking liquid.

Meanwhile, cook pumpkin purée, cream, paprika, 1 1/2 tsp. salt, and 1/4 tsp. pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 3/4 cup 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.