Creamy Pumpkin Pasta

5 from 6 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 6 tbsp Butter
  • 3 Garlic cloves
  • 2 Onions
  • 400 ml Cream
  • 200 g Pumpkin puree
  • 150 g Cheddar cheese
  • 0,25 tsp Nutmeg
  • Salt pepper
  • 450 g Tagliatelle
  • 4 Branches Thyme


  • Peel and finely chop the garlic and onions.
  • Heat 2 / 3 of the butter in a large pan and let it brown for 3-5 minutes, stirring occasionally.
  • Add the garlic and onions and fry for 30 seconds.
  • Stir in the cream and pumpkin puree.
  • Simmer over medium heat for 5-10 minutes.
  • Add the grated cheddar and nutmeg.
  • Season to taste with salt and pepper.
  • Prepare ribbon noodles according to the package instructions.
  • Heat the remaining butter in a pan.
  • Add thyme and fry for about 30 seconds.
  • Remove the thyme from the pan.
  • Put ribbon noodles in the pan, toss briefly and serve with hot pumpkin sauce.
  • Pumpkin puree: Halve the butternut or Hokkaido, remove the core and cut into pieces. Cook in boiling water for about 20 minutes until soft. Strain the pumpkin and puree with a hand blender.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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