Pumpkin pasta is incredibly more satisfying than an AM latte filled with tons of sugar. Give this recipe a try and I’m sure you’ll be hooked!
It’s the most glorious time of year when the trees begin to change colors and you automatically crave all the comfort food goodies. I played around with miso paste all summer, and I love it so much that I’ve decided to smuggle it into fall. In addition to today’s recipe, other autumn favorites include my Classic French Onion Soup, this Butternut Squash Carbonara (sooo good BTW), or my Chipotle Braised Pot Roast over Yukon Gold Mashed Potatoes.
INGREDIENTS FOR MISO PUMPKIN PASTA:
The base recipe for the pasta is only 7 ingredients. But trust me, you’re going to want to make the cornflake “breadcrumbs”. They’re incredibly crispy, cheesy, savory… just marvelous.
FOR THE PUMPKIN PASTA:
- Your Favorite Shaped Pasta
- Canned Pumpkin Puree (NOT pumpkin pie)
- White Miso Paste
- Red Pepper Flakes
- Garlic Powder
- Heavy Cream
- Reserved Pasta Water
FOR THE BREAD CRUMB TOPPING:
- Crushed Cornflakes
- Grated Parmesan
- Dried Thyme
- Dried Oregano
- Fresh Sage
Feel free to substitute where you see fit. I used cornflakes because of their subtle sweetness and I absolutely love the texture. I simply crush them with the back of a measuring cup in a bowl to leave them somewhat chunky. However, if you prefer a traditional Panko or Italian breadcrumb mix, that works too! You can also swap any of the dried herbs for fresh or visa versa. Per the usual, this recipe is totally customizable! If you have any questions about substitutes, please leave me a comment below and I’ll do my best to answer them ASAP! 🙂
OTHER PASTAS YOU MAY ENJOY:
- 16 oz. Pasta
- 1 cup Canned Pumpkin Puree
- ¼ cup White Miso Paste
- 2 tsp. Red Pepper Flakes
- 1 tsp. Garlic Powder
- ¾ cup Heavy Cream
- ½ - 1 cup Pasta Water
- 1 cup Cornflakes, crushed
- ½ cup Grated Parmesan
- 1 tsp. Dried Thyme
- 1 tsp. Dried Oregano
- 1 tbsp. Butter
- 2 tbsp. Fresh Sage, minced
- Start by prepping the breadcrumbs. Crush the cornflakes and mix together with the parmesan, minced sage, dried thyme and oregano. Toast the mixture in a dry skillet until the parmesan starts to pop. Remove from skillet and set aside.
- Bring a large pot of water to a boil with a pinch of salt, then cook the pasta according to the packaged directions.
- Meanwhile, set your skillet over medium heat. Add the pumpkin puree, miso paste, red pepper flakes, garlic powder, and continuously whisk together until combined.
- Once a thick sauce has formed, add the heavy cream. Whisk to combine.
- Right before the pasta is done, remove about a cup of the boiling water. Add half the pasta water to the sauce and continue to whisk. Keep adding pasta water until you’ve reached your desired consistency.
- Drain pasta and add directly into the skillet. Mix with the sauce and sprinkle with the cornflake breadcrumbs. Enjoy!
NOTES ON THIS RECIPE:
- If you have the time on your hands, feel free to roast and puree your own pumpkin. I’ve found that a good quality pumpkin puree tastes exactly the same… so I save time and use the canned version instead.
- I prefer to use a pasta shape that has holes or crevasses that the pasta sauce can seep into. Trust me, it’s a game changer!
- Are you dairy free? No prob! Substitute the heavy cream with almond milk and omit the grated parmesan from the breadcrumbs. Easy peasy!
- Need some protein with your dinner? Go ahead and add some crumbled and browned sausage, ground beef, or even grilled shrimp!