Description
Craving something creamy, comforting, and just a little spicy? This Pumpkin Pasta with Spicy Breadcrumbs is autumn on a plate. Silky pumpkin sauce wraps around tender noodles, infused with garlic, nutmeg, and a splash of cream. Then comes the kicker: a crown of crispy panko toasted with red pepper flakes and smoked paprika. Whether you’re hosting, hustling, or just hungry, this 35-minute meal feels fancy but cooks easy. A dinner win, start to finish.
Ingredients
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12 oz rigatoni, penne, or fettuccine
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2 tbsp olive oil (plus 1 tbsp for breadcrumbs)
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3 garlic cloves, minced
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1 shallot, chopped
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1 cup pumpkin purée (not pie filling)
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½ cup vegetable or chicken broth
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½ cup heavy cream (or coconut cream)
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½ tsp nutmeg
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½ cup grated Parmesan
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Salt & pepper to taste
Breadcrumb Topping:
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½ cup panko
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¼ tsp red pepper flakes
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Pinch smoked paprika
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Salt to taste
Instructions
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Cook Pasta (10 mins): Boil in salted water until al dente. Reserve ½ cup pasta water, then drain.
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Make Sauce (10 mins): Sauté garlic and shallot in olive oil. Add pumpkin, broth, cream, nutmeg, salt, and pepper. Simmer 5–7 mins, then whisk in Parmesan.
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Breadcrumb Magic (4 mins): In a small pan, heat oil. Toast panko, red pepper flakes, paprika, and salt until golden. Transfer immediately to cool.
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Combine & Serve (5 mins): Toss pasta into sauce. Add pasta water as needed. Plate, top with breadcrumbs, extra Parmesan, and black pepper.
Notes
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Add sage or goat cheese for extra flair.
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Vegan? Use coconut cream and nutritional yeast.
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Serve immediately—breadcrumbs love crunch, not steam.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 420Cal
- Fat: 24g
- Carbohydrates: 38g
- Protein: 14g