3-Ingredient Creamy Pumpkin Pasta

Name: 3-Ingredient Creamy Pumpkin Pasta
Yield: 4 servings
Ingredients: 1 1 pound whole wheat short pasta (such as penne, rigatoni, fusilli, or shells); 1 1 teaspoon kosher salt, divided, plus more; 1 1 1/4 cups heavy cream; 1 3/4 cup pure pumpkin purée; 1 3/4 teaspoon freshly ground black pepper; 1 divided; 1 plus more

From the kitchen of Carly

Silky pumpkin cream clings to every strand of whole wheat pasta in this three-ingredient wonder. Heavy cream reduces to velvet, pumpkin adds subtle sweetness and body, and pasta water brings it all together into something greater than its parts.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound whole wheat short pasta (such as penne, rigatoni, fusilli, or shells)
11 teaspoon kosher salt, divided, plus more
11 1/4 cups heavy cream
13/4 cup pure pumpkin purée
13/4 teaspoon freshly ground black pepper
1divided
1plus more

Instructions

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Whisk in pumpkin purée; season with 1/2 tsp. salt and 1/2 tsp. pepper.
Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3–4 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving.