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.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,028 kcal per serving

Ingredients

3 tablespoon - butter
⅛ Dash - olive oil
3 cloves - garlic
½ pound - anelli pasta
3 cup - Chicken broth
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - paprika
½ teaspoon - dried parsley
¾ cup - heavy cream
¾ cup - pumpkin purée
½ cup - Parmesan cheese
½ cup - Asiago cheese

Instructions

In a pan over medium heat, melt butter with a dash of olive oil.
Add minced garlic and sauté until fragrant.
Stir in anelli pasta and pour in enough chicken broth to cover. Bring to a simmer.
Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
Simmer until pasta is nearly cooked and most broth is absorbed.
Add heavy cream and cook for a few more minutes.
Stir in pumpkin purée and mix well.
Add Parmesan and Asiago cheeses. Stir until melted and creamy.
Serve topped with extra Parmesan cheese.