Pumpkin Alla Vodka Pasta
SERVINGS
8
PREP TIME
5 Min
COOK TIME
25 Min
Cozy up with this elevated yet simple pumpkin alla vodka pasta that’s sure to become a dinnertime staple. The silky smooth sauce is filled with pumpkin, covering each noodle in rich and delicious flavor to create a pumpkin pasta with penne meal that’s a definite crowd-pleaser.
FEATURED PRODUCTS
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FULL RECIPE
Serving Size: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Green Giant product(s) used: Green Giant® 100% Pure Pumpkin
Lists of ingredients:
-
1 box (16 ounces) penne pasta2 cups reserved pasta water4 Tablespoons unsalted butter1 shallot, minced4 cloves garlic, minced1 Tablespoon chili paste1 teaspoon salt1 can (6 ounces) tomato paste1 can (15 ounces) Green Giant® 100% Pure Pumpkin3 Tablespoons vodka1 cup heavy cream⅓ cup grated Parmesan cheese + more for garnishing1 Tablespoon chopped fresh basil
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STEPS
1
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 2 cups of pasta water then drain pasta.
2
In a large skillet over medium heat, melt butter. Add shallot, garlic, chili paste and salt. Sauté 1 minute. Stir in tomato paste. Cook 4 minutes, stirring occasionally.
3
Stir in pumpkin and vodka. Reduce heat to low and add heavy cream. Stir to combine and let simmer for 5 minutes.
4
Add cooked pasta along with 1 cup of reserved pasta water and parmesan cheese to skillet. Stir to combine. If sauce is still very thick, add ¼ cup more pasta water at a time until sauce thins out to your liking.
5
Garnish with more parmesan and fresh basil. Serve immediately.
TIPS & TRICKS
You can use a plant-based butter and heavy cream substitute to make this a vegan pumpkin vodka pasta dish.
Serving Size: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Green Giant product(s) used: Green Giant® 100% Pure Pumpkin
-
1 box (16 ounces) penne pasta2 cups reserved pasta water4 Tablespoons unsalted butter1 shallot, minced4 cloves garlic, minced1 Tablespoon chili paste1 teaspoon salt1 can (6 ounces) tomato paste1 can (15 ounces) Green Giant® 100% Pure Pumpkin3 Tablespoons vodka1 cup heavy cream⅓ cup grated Parmesan cheese + more for garnishing1 Tablespoon chopped fresh basil
1
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 2 cups of pasta water then drain pasta.
2
In a large skillet over medium heat, melt butter. Add shallot, garlic, chili paste and salt. Sauté 1 minute. Stir in tomato paste. Cook 4 minutes, stirring occasionally.
3
Stir in pumpkin and vodka. Reduce heat to low and add heavy cream. Stir to combine and let simmer for 5 minutes.
4
Add cooked pasta along with 1 cup of reserved pasta water and parmesan cheese to skillet. Stir to combine. If sauce is still very thick, add ¼ cup more pasta water at a time until sauce thins out to your liking.
5
Garnish with more parmesan and fresh basil. Serve immediately.
Tips & Tricks
You can use a plant-based butter and heavy cream substitute to make this a vegan pumpkin vodka pasta dish.
