Ingredients
- 12 ounces dry pasta (such as small shells or elbows or farfalle or penne)
- 1 yellow onion, diced (small onion)
- 3 garlic cloves, minced
- 1 cup pumpkin, pureed (from a can, NOT pumpkin pie filling)
- 4 cups vegetable broth
- Cayenne pepper (or pinch red pepper flakes)
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon fresh ground pepper (or to taste)
- 1/8 teaspoon nutmeg
- 2 tablespoons butter
- 4 ounces cream cheese (at room temperature and cut into cubes)
- Parsley, for garnish
How to Make
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Step 1: In a stockpot or deep sided skillet, add noodles, onion, garlic, vegetable broth, pumpkin puree, red pepper flakes, salt, pepper, and nutmeg. Stir to blend together, and put on the stove over medium/high heat. Bring to a boil, then cover, reduce heat and let simmer for 10 minutes. Uncover, stir, cover, simmer for 2-4 more minutes, or until pasta is al dente.
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Step 2: Add butter and cream cheese cubes, stir continuously until the cheese is melted and incorporated.
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Step 3: Serve and top with parsley if desired. Add salt and pepper to taste.
We hope you enjoy this recipe!
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