Cajun Pumpkin Pasta Recipe: Fall Southern Flavors
This creamy pasta mixes sweet pumpkin with spicy Cajun flavors for the ultimate fall comfort food that'll warm you right up on chilly nights.
Ingredients
- 12 oz fettuccine or pappardelle pasta
- 1 cup pumpkin puree pure, not pie filling
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ cup Parmesan cheese freshly grated
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Cook your noodles: Boil pasta in salty water until it's got a little bite, save 1 cup of water, and drain.
- Sauté garlic: Heat oil in your big skillet and cook garlic until it smells really good.
- Mix in pumpkin: Add pumpkin and Cajun seasoning, stir for 2 minutes while everything gets friendly.
- Make it creamy: Pour in cream and broth, whisk smooth, let it simmer for 3-4 minutes.
- Cheese time: Stir in Parmesan and paprika, use that saved water to thin if needed.
- Combine everything: Toss drained pasta with sauce until coated, add salt and pepper.
- Finish and enjoy: Top with more Parmesan and parsley, serve while it's hot and gorgeous.
Notes
- If you're spice-sensitive, use less Cajun seasoning first, then taste and add more if needed.
- Fresh pumpkin puree is fantastic if you have it—roast and blend your own for extra flavor.
- The sauce gets thicker as it cools, so add pasta water or cream when reheating leftovers.
- Freshly grated Parmesan melts way better than the bagged stuff with all those anti-caking chemicals.
- Cook any protein like shrimp or chicken separately, then stir it in at the very end.