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Pumpkin Spaghettios
These Pumpkin Spaghettios are a creamy, fall-inspired twist on the nostalgic childhood classic. Anelli pasta is simmered in rich chicken broth and seasoned with garlic, onion, paprika, and parsley before being enveloped in a velvety sauce made from heavy cream, pumpkin purée, and a blend of Parmesan and Asiago cheeses. Cozy, savory, and subtly sweet, it’s a one-pot comfort meal that’s quick, easy, and bursting with autumn flavor.
Pumpkin Spaghettios
By
These Carbs Don't CountIngredients
Instructions
- Step 1
In a pan over medium heat, melt butter with a dash of olive oil.
- Step 2
Add minced garlic and sauté until fragrant.
- Step 3
Stir in anelli pasta and pour in enough chicken broth to cover. Bring to a simmer.
- Step 4
Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
- Step 5
Simmer until pasta is nearly cooked and most broth is absorbed.
- Step 6
Add heavy cream and cook for a few more minutes.
- Step 7
Stir in pumpkin purée and mix well.
- Step 8
Add Parmesan and Asiago cheeses. Stir until melted and creamy.
- Step 9
Serve topped with extra Parmesan cheese.
Tips & Tricks
Per serving
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