Magic Autumn Pumpkin Pasta
Vegetarian · 8 months+ · en
This super easy pumpkin pasta is ready in just 15 minutes. Mild cream cheese and a pinch of nutmeg make it irresistibly creamy and delicious for little tummies.
- For older toddlers and family members, sprinkle a little grated Parmesan cheese and freshly cracked black pepper on top of their portions.
- If the sauce gets too thick as it cools, stir in a splash of warm water or milk.
- Serve alongside very soft, steamed green beans or broccoli florets for a complete meal.
- Prep
- 5 min
- Cook
- 10 min
- Servings
- 3
- Age
- 8 months+
Ingredients
Watch how it's made
Steps
Boil the small pasta in unsalted water until it is very soft, usually 2-3 minutes past the package instructions, ensuring it is safe for babies.
Right before draining, carefully scoop out and reserve about 60 ml (1/4 cup) of the starchy pasta cooking water.
In a warm (but not hot) pan off the heat, whisk together the pumpkin puree, cream cheese, olive oil, and the tiny pinch of nutmeg until smooth.
Gradually whisk the reserved pasta water into the pumpkin mixture until you reach a creamy sauce consistency. Gently fold in the soft cooked pasta until evenly coated. Let cool slightly before serving.
Frequently asked questions
Can I use fresh pumpkin instead of canned puree?
Yes! In autumn, roasted and mashed Hokkaido pumpkin works perfectly and doesn't even require peeling. Just blend or mash it until smooth.
Is this recipe suitable for freezing?
The creamy pumpkin sauce freezes wonderfully in an airtight container for up to 2 months. We recommend cooking fresh pasta when you are ready to serve it.
What you'll need
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