This Creamy Pumpkin and Pork Pappardelle is rich, savory and flavorful. Done in under 30 minutes, it’s an easy comfort food option with less calories and fat than classic creamy pastas.
Fall could probably just go ahead and change it’s name to Pumpkin. We are in pumpkin everywhere, pumpkin everything season. Pumpkins decorating your front stoop, sipping on pumpkin flavored coffee, burning pumpkin scented candles, eating pumpkin PASTA!
That’s right, add this one to your pumpkin to-do list – Creamy Pumpkin and Pork Pappardelle!
Heavy creamy pasta sauces like Alfredo generally call for 2+ cups of cream and a whole lot of butter. This pumpkin cream sauce only uses 1/4 cup cream because the pumpkin puree gives it a velvety smooth texture. Pumpkin has a fairly neutral taste making it a great, healthy substitution in savory fall recipes. A little bit of nutmeg helps pull out the pumpkin flavor notes. It’s subtle sweet flavor and brilliant orange color make it the star of the show.
The ground pork gives this recipe a lot of flavor. I love how it pairs with the fresh sage and ground nutmeg that season the pasta. I tried the same recipe with chicken, but it’s not quite as delicious.
You just can’t go wrong with pappardelle – thick, buttery ribbons of pasta bliss. With a recipe like this, pappardelle simultaneously allows you to fork twirl your pasta while still hanging on to the thick, creamy sauce.
If you must use something else, opt for fettuccine noodles over spaghetti noodles. Rigatoni or shells that catch the sauce also work well.
This Creamy Pumpkin and Pork Pappardelle is creamy, rich and flavorful. Done in under 30 minutes, it’s an easy comfort food option with less calories and fat than classic creamy pastas.
8oz pappardelle pasta
2 tbsp olive oil
1 small yellow onion, sliced thin
1 pound ground pork
4 cloves garlic, crushed
1 tsp salt
1 tbsp fresh sage, chopped
2 cups chicken broth
1.5 cups canned pumpkin puree*
1/4 tsp nutmeg
1 tsp dried thyme
1/4 cup heavy cream
parmesan cheese (optional for garnish)
fresh sage (optional for garnish)
Cook the pappardelle according to package instructions
In a large skillet, heat olive oil over medium-high heat
Add the onion, sauté 2-3 minutes
Add the pork, garlic, salt and sage
Work with a wooden spoon to break the pork into small ground pieces
Continue to sauté until the pork is browned and completely cooked through
Add the chicken broth, pumpkin, nutmeg and thyme to the skillet, mix
Let skillet come to a boil
Reduce to simmer
Pour in the heavy cream, mix
Simmer for about 10 minutes
Add the pappardelle to the skillet, use tongs to toss it with the sauce
Serve hot, garnish with grated parmesan cheese and fresh sage
*I suggest Libby’s, it is thicker than some of the others so it works well in this recipe
- Method: stove top
Keywords: #pumpkinpasta, #pastafordinner, #fallpastas, #pumpkinpappardelle
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If you make this Creamy Pumpkin and Pork Pappardelle, let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!