Best Miso Pumpkin Pasta

A creamy, savory, and slightly sweet pumpkin pasta infused with the umami richness of miso. Perfect for a cozy fall dinner.

Prep Time

15 minutes

Total Time

50 minutes

Calories

452 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.47/serving

Meal Type:

Dinner

Cuisine:

Italian•Japanese

Main Ingredient:

Vegetarian•Pasta

Mood:

Comfort Food•Light & Fresh•Healthy•Indulgent

Ingredients

Servings

1poundPasta(Penne, rigatoni, or your favorite shape)

£0.80

1cupPumpkin puree(Not pumpkin pie filling)

£1.20

1cupVegetable broth(Low sodium preferred)

£0.30

2tablespoonsWhite miso paste(Adds umami depth)

£0.40

0.5cupHeavy cream(Can substitute with coconut cream for a vegan option)

£0.75

4clovescloves Garlic(Minced)

£0.20

1mediumShallot(Finely chopped)

£0.30

3tablespoonsOlive oil(For sautéing)

£0.25

0.5cupParmesan cheese(Grated, plus more for serving)

£1.50

2tablespoonsFresh sage(Chopped, plus more for garnish)

£0.60

To tasteTo taste Salt

£0.60

To tasteTo taste Black pepper(Freshly ground)

£1.80

0.3teaspoonRed pepper flakes(Optional, for a touch of heat)

£0.10

Total Cost

£8.80

£1.47 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2.
While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat. Add the shallot and garlic and cook until softened, about 3-5 minutes.
3.
Add the pumpkin puree and vegetable broth to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4.
In a small bowl, whisk together the miso paste and a tablespoon of the hot pumpkin sauce until smooth. This prevents clumping.
5.
Stir the miso mixture into the skillet with the pumpkin sauce. Add the heavy cream, Parmesan cheese, and sage. Season with salt, pepper, and red pepper flakes (if using).
6.
Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly.
7.
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
8.
Serve immediately, garnished with extra Parmesan cheese and fresh sage.

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My Notes

Nutrition Information

Nutrition per serving (283g)

452 kcal / 1892 kJ

Carbs

48g

18% of RDA

Fat

22g

31% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

419 mg

18% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Adjust the amount of miso paste to your liking. Start with 2 tablespoons and add more if needed.

For a vegan version, substitute the heavy cream with coconut cream and the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative.

Toasted pumpkin seeds make a great crunchy topping.

If you don't have fresh sage, you can use dried sage. Use about 1 teaspoon.

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before adding the pasta.

Cooking Equipment

Large pot

Large skillet or sauté pan

Measuring cups and spoons

Whisk

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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