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Jamie Oliver Pumpkin Pasta

Jamie Oliver Pumpkin Pasta - recipe card
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Creamy, sweet, and savory pumpkin pasta inspired by Jamie Oliver’s rustic style, with sage, garlic, and a hint of warming spices. The sauce clings to every strand of pasta, delivering a silky, comforting bite. Perfect for autumn weeknights or a cozy dinner any time of year.

Ingredients

Scale
  • 1 pound (454 g) dried pasta, such as rigatoni or penne
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 12 fresh sage leaves, roughly chopped (or 1 teaspoon dried sage)
  • 1/2 cup toasted pumpkin seeds (pepitas), for garnish

Instructions

  1. Bring a large pot of water to a rolling boil. Season generously with kosher salt (about 1 tablespoon per gallon of water). Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
  2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  3. Stir in the cinnamon, nutmeg, and red pepper flakes (if using). Cook for 30 seconds to toast the spices, which will deepen their flavor. Add the pumpkin puree and cook, stirring constantly, for 2 minutes to slightly caramelize the pumpkin and remove any raw canned taste.
  4. Pour in the vegetable broth and heavy cream. Stir to combine, then bring to a gentle simmer. Reduce the heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning if needed.
  5. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce seems too thick, add reserved pasta water, 1/4 cup at a time, until the sauce coats the pasta nicely but is not watery. Stir in the grated Parmesan cheese and chopped sage. Cook for 1 minute until the cheese melts and the sage is fragrant.
  6. Serve immediately in warm bowls, topped with toasted pumpkin seeds and extra Parmesan cheese if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the cream sauce may separate upon thawing. Reheating: Gently reheat in a saucepan over low heat, adding a splash of water or broth to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring between each, until hot. To make ahead: The sauce can be prepared up to 2 days in advance and refrigerated; reheat before tossing with freshly cooked pasta.

Nutrition

Keywords: pumpkin pasta, Jamie Oliver pumpkin pasta, creamy pumpkin pasta, easy pumpkin recipe, fall pasta, vegetarian pasta, sage pumpkin pasta, pumpkin sauce, Italian pumpkin pasta, weeknight dinner

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-pumpkin-pasta-recipe/