Pasta tossed in a creamy pumpkin vodka sauce with mushrooms. This creamy pumpkin pasta is delicious and the perfect quick and easy dinner.
Hi! This is Andrea from Cooking with a Wallflower and I’m back on Ask Anna this month to share with you another brand new dish perfect for fall.
It’s November and we are well into fall. Which means that I am more than a little obsessed with all things pumpkin. It’s been a little busier for me lately. Change in jobs, a few trips to Southern California, and a heavier schedule as it gets closer to the holidays.
So I’m all about the simple dishes that work well for weeknight dinners. And this creamy pumpkin vodka pasta is the kind of fall inspired weeknight meal that I’m looking for.
Your favorite pasta tossed with sliced mushrooms and pumpkin puree, heavy cream, and vodka. It is seasoned with salt and fresh thyme. So flavorful and so perfect for fall.
In a medium sized pot, cook pasta according to the directions on the packaging. Once the pasta is cooked to al dente, drain the water and run the pasta through water to prevent it from continuing to cook and stick together. Set aside for now.
In a large skillet, add olive oil over low heat and allow it warm for about a minute. Add minced garlic and onions and cook until aromatic and the onions have softened. Add mushrooms and cook until the mushrooms are soft.
Lower the heat and add the pasta to the skillet.
Mix in fresh thyme, vodka, vegetarian broth, granulated sugar, pumpkin puree, and tomato paste. Stir until incorporated. Pour in the whole milk, crushed red pepper, and salt and pepper. Stir in the shredded cheese. Cook until all the ingredients are incorporated and the shredded cheese has melted.
Serve the creamy pumpkin pasta a la vodka with mushrooms warm.
Enjoy!
Andrea
- ½ pound pasta
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- ¼ onion, sliced
- 2 cups sliced mushrooms
- ½ tablespoon fresh thyme
- ⅓ cup vodka
- ½ cup vegetarian broth
- ¾ teaspoon granulated sugar
- ¾ cup pumpkin puree
- 2 tablespoons tomato paste
- ¾ cup whole milk
- ½ teaspoon crushed red pepper
- Salt and pepper to taste
- 1 cup shredded mozzarella
- In a medium sized pot, cook pasta according to the directions on the packaging. Once the pasta is cooked to al dente, drain the water and run the pasta through water to prevent it from continuing to cook and stick together. Set aside for now.
- In a large skillet, add olive oil over low heat and allow it warm for about a minute. Add minced garlic and onions and cook until aromatic and the onions have softened. Add mushrooms and cook until the mushrooms are soft.
- Lower the heat and add the pasta to the skillet. Mix in fresh thyme, vodka, vegetarian broth, granulated sugar, pumpkin puree and tomato paste. Stir until incorporated. Pour in the whole milk, crushed red pepper, and salt and pepper. Stir in the shredded cheeese. Cook until all the ingredients are incorporated and the shredded cheese has melted.
- Serve the creamy pumpkin pasta a la vodka with mushrooms warm.
Check out these other easy and delicious Fall Recipes
Roasted Honey Sesame Brussels Sprouts
Easy and Delicious Pho
Smoky Chicken and Sausage Chili
Where is the pumpkin in the pasta dish? How much and when do you add it?
Thank you
Sounds delicious, and I was going to make this – however am I missing something? Where is the actual pumpkin? Not listed in the ingredients or mentioned in the instructions???
Thanks!