How to Make Pumpkin Pasta | Rachael Ray

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are often more affordable.

Cut 2.5 pounds of pumpkin in half; leave one half in large pieces and cut the other half into small bite-sized pieces.

Season the small pumpkin pieces with salt, black pepper, nutmeg, and a little red pepper.

Place the seasoned small pumpkin pieces on a lined baking sheet and roast in a 425°F oven for 30 to 40 minutes.

Cut the end off a head of garlic to expose the cloves, season with olive oil, salt, and pepper, and wrap in foil to make a pouch.

Place the garlic pouch in the oven alongside the pumpkin.

After roasting, remove the pumpkin and garlic from the oven.

Cook torchio pasta in salted boiling water until one minute shy of the recommended cook time; drain, reserving some starchy cooking water.

In a food processor, combine the roasted garlic and the large pumpkin pieces; puree with 1.5 to 2 cups of chicken broth.

Heat a pan over low heat with a drizzle of olive oil, then add the pumpkin puree mixture and stir in 1 cup of creme fraiche.

Bring the mixture to a bubble, then reduce the heat to the lowest setting.

Add the drained pasta to the sauce and toss with cheese until emulsified.

Serve the pasta in a bowl topped with remaining pumpkin, chives, pumpkin seeds, and a drizzle of chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens