Creamy Pumpkin Cottage Cheese Pasta for Cozy Nights Recipe

Introduction

This creamy pumpkin cottage cheese pasta is perfect for cozy nights when you want something comforting yet easy to prepare. Combining the smooth richness of pumpkin with savory garlic and Parmesan, it’s a luscious twist on traditional pasta dishes.

Ingredients

• 12 oz Fettuccine or Linguine (or your favorite pasta)
• 1 cup Canned Pumpkin Purée (avoid pumpkin pie filling for a savory flavor)
• 1 cup Full-Fat Cottage Cheese (low-fat versions may yield a thinner sauce)
• 2 tbsp Olive Oil (extra virgin recommended)
• 2 cloves Garlic, minced (fresh garlic works best)
• 1/4 cup Parmesan Cheese, grated (or nutritional yeast for a vegan option)
• 1/2 tsp Ground Nutmeg (freshly grated preferred)
• Salt, to taste
• Black Pepper, to taste
• 3 Fresh Sage Leaves (for garnish, sautéed in olive oil)
• 1/4 cup Grated Parmesan Cheese (for garnish)
• 1/2 cup Reserved Pasta Water (to adjust sauce consistency)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the pasta.
2. Step 2: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
3. Step 3: In a blender, combine canned pumpkin purée, full-fat cottage cheese, Parmesan cheese, ground nutmeg, and a splash of reserved pasta water. Blend until smooth and creamy.
4. Step 4: Pour the blended sauce into the skillet with the garlic. Warm over low heat, stirring gently. Add more reserved pasta water gradually to reach your preferred sauce consistency.
5. Step 5: Add the drained pasta to the skillet and toss well to coat. Season with salt and black pepper to taste. Serve immediately, garnished with sautéed sage leaves and extra Parmesan cheese.

Tips & Variations

• Use extra virgin olive oil for a richer flavor boost in the sauce.
• For a vegan alternative, substitute Parmesan with nutritional yeast and use plant-based cottage cheese or a blended tofu mixture.
• If you prefer a thinner sauce, add reserved pasta water gradually to reach your desired texture.
• Finish the dish with a drizzle of olive oil for an enhanced aroma and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or olive oil to loosen the sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but you’ll need to cook and puree the fresh pumpkin first. Canned pumpkin purée is convenient and provides a consistent texture and flavor.

Is this recipe suitable for vegans?

It can be adapted by replacing cottage cheese with a plant-based alternative and swapping Parmesan for nutritional yeast to keep the cheesy flavor.

Creamy Pumpkin Cottage Cheese Pasta for Cozy Nights Recipe

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★★★★★

4.4 from 755 reviews

This Creamy Pumpkin Cottage Cheese Pasta is a comforting and wholesome dish perfect for cozy nights. Featuring a luscious sauce made from canned pumpkin purée and full-fat cottage cheese, combined with sautéed garlic and fragrant nutmeg, this pasta offers a creamy texture with a subtle autumnal flavor. Topped with fresh sage and Parmesan cheese, it balances rich and savory notes for an inviting meal that’s both nutritious and satisfying.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta

• 12 oz Fettuccine or Linguine (or your favorite pasta type)

For the Sauce

• 1 cup Canned Pumpkin Purée (not pumpkin pie filling)
• 1 cup Full-Fat Cottage Cheese
• 2 tbsp Olive Oil (extra virgin preferred)
• 2 cloves Garlic, minced
• 1/4 cup Parmesan Cheese, grated
• 1/2 tsp Ground Nutmeg, freshly grated if possible
• Salt, to taste
• Black Pepper, to taste

For the Garnish

• 3 Fresh Sage Leaves
• 1/4 cup Grated Parmesan Cheese

For Adjustments

• 1/2 cup Reserved Pasta Water

Instructions

1. Boil the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Add the fettuccine or linguine and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining the pasta.
2. Sauté the Garlic: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden, which enhances its aroma and flavor.
3. Blend the Sauce: In a blender, combine the canned pumpkin purée, full-fat cottage cheese, ¼ cup grated Parmesan cheese, ground nutmeg, and a splash of the reserved pasta water. Blend until the mixture is smooth, creamy, and well combined.
4. Heat the Sauce: Pour the blended pumpkin sauce into the skillet with the sautéed garlic. Cook over low heat, stirring gently. Gradually add more reserved pasta water to achieve your preferred sauce consistency, ensuring it coats the pasta well.
5. Combine and Season: Add the drained pasta to the skillet with the sauce and toss thoroughly to coat every strand. Season with salt and black pepper according to your taste. Serve immediately, garnished with sautéed fresh sage leaves and additional grated Parmesan cheese for extra flavor depth.

Notes

• Optional: Finish with a drizzle of extra virgin olive oil for added richness and aroma.
• Use fresh garlic and freshly grated nutmeg for the best flavor.
• For a vegan version, substitute Parmesan cheese with nutritional yeast and use a plant-based cottage cheese alternative.
• Reserve pasta water carefully as it helps adjust the sauce’s texture and consistency.
• Tried this recipe? Share your feedback and enjoy your cozy meal!

Keywords: pumpkin pasta, creamy pumpkin sauce, cottage cheese pasta, vegetarian pasta recipe, cozy dinner, autumn dish, fettuccine recipe, easy pasta sauce