Cozy Autumn Pumpkin Pasta
Vegetarian · 8m+ · en
This warm and comforting pasta dish brings the best of autumn right to your family's dinner table. Made with a quick, mild sauce of pumpkin purée, cream, and a hint of nutmeg, it's perfect for tiny hands and hungry bellies.
- For adults and older kids, add a small dash of balsamic vinegar to your portion to beautifully balance the natural sweetness of the pumpkin.
- Stir in some finely shredded rotisserie chicken or white beans if you want to boost the protein content.
- If dairy-free, swap the crème fraîche for full-fat coconut milk and use a plant-based cheese or nutritional yeast.
- Prep
- 5 min
- Cook
- 15 min
- Servings
- 4
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Boil the small pasta in a pot of water according to package instructions, adding a couple of extra minutes so it becomes very soft and easy for little gums to mash. Reserve a splash of the starchy pasta water before draining.
In a medium saucepan, warm the olive oil over medium-low heat. Add the finely minced garlic and sauté gently for 1 minute until fragrant, making sure it doesn't brown.
Whisk in the pumpkin purée, tomato paste, crème fraîche, and a pinch of nutmeg. Let the sauce simmer gently for 2 to 3 minutes until it's bubbling and fully warmed through.
Add the drained pasta directly into the warm pumpkin sauce. Stir well to coat. Sprinkle in the Parmesan cheese and a tiny splash of the reserved pasta water if needed to make it super creamy. Let it cool before serving to your child.
Frequently asked questions
Can I use fresh pumpkin instead of canned?
Absolutely! You can roast or steam fresh pumpkin until very tender, then blend it into a smooth purée before using it in this recipe.
Is this recipe good for baby-led weaning?
Yes! The thick pumpkin sauce clings perfectly to the pasta, making it easy for babies to grab. Just ensure the pasta shape you choose is safe for your baby's age and eating ability.
Can I freeze leftovers?
The sauce itself freezes beautifully for up to 3 months. It's best to freeze the sauce separately and boil fresh pasta when you're ready to serve.
What you'll need
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