(High Protein) Creamy Pumpkin Pasta with Crispy Beef
This High Protein Creamy Pumpkin Pasta with Crispy Beef is the ultimate cozy fall dinner, featuring a rich, velvety pumpkin cream sauce, savory crispy beef, and perfectly tender pasta. Packed with protein and full of comforting autumn flavors, this easy high-protein pasta recipe is perfect for a quick weeknight dinner or a delicious fall-inspired meal.
Can I make creamy pumpkin pasta ahead of time?
Yes! You can prepare the pumpkin cream sauce and crispy beef ahead of time and store them separately in airtight containers in the refrigerator. Cook the pasta fresh or reheat everything together when ready to serve.
How do I make pumpkin pasta sauce creamy?
For a rich, creamy pumpkin pasta sauce, combine pumpkin purée with heavy cream, milk, or your preferred alternative, along with garlic, Parmesan cheese, and seasonings. Reserve some pasta water to help create a smooth, silky sauce that coats the pasta perfectly.
How can I make this pumpkin pasta high in protein?
Use lean ground beef or finely chopped beef for a protein-rich topping, and add Parmesan cheese for extra protein and flavor. You can also use high-protein pasta made from chickpeas, lentils, or protein-enriched wheat.
Can I use canned pumpkin purée?
Absolutely! Plain canned pumpkin purée works perfectly for this recipe and makes the creamy pumpkin sauce quick and easy to prepare. Be sure to use 100% pumpkin purée rather than pumpkin pie filling, which contains added sugar and spices.
What type of pasta works best for creamy pumpkin pasta?
Rigatoni, penne, fusilli, and fettuccine are excellent choices. Short pasta shapes with ridges or curves hold the creamy pumpkin sauce beautifully, while fettuccine creates a delicious, silky pasta dish.
How do I make the beef crispy?
Cook the beef in a hot skillet with a little oil, breaking it into small pieces and allowing it to brown without stirring too frequently. Avoid overcrowding the pan, and cook until the beef is thoroughly cooked and the edges are golden and crispy.
How do I store leftover creamy pumpkin pasta?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For the best texture, store the crispy beef separately from the pasta and sauce when possible.
How do I reheat creamy pumpkin pasta without drying it out?
Reheat the pasta gently on the stovetop or in the microwave, adding a splash of milk, cream, or water to loosen the sauce. Stir occasionally until heated through, and add the crispy beef just before serving.
What can I serve with creamy pumpkin pasta?
Pair this cozy fall pasta with a fresh green salad, roasted vegetables, garlic bread, or steamed broccoli for a balanced and satisfying meal.
Cook with me!
(High Protein) Creamy Pumpkin Pasta with Crispy Beef
Ingredients
For the browned beef:
- 2 tablespoons olive oil
- 1 lb. Ground Beef
- ½ teaspoon fine sea salt
- 1 tablespoon honey
For the creamy pumpkin sauce:
- 1 lb. rigatoni pasta
- 1 tablespoon unsalted butter
- 1 large shallot finely chopped
- 6 sage leaves chopped
- 4 garlic cloves minced
- 1 cup pumpkin puree
- ½ cup dry white wine
- ½ cup heavy cream
- ½ cup whole milk
- 1 cup freshly grated parmesan
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- Burrata for serving
- Fresh thyme leaves for serving
Instructions
- To make the browned beef: Add the olive oil to a large skillet over medium high heat. Once the olive oil begins glistening, add the beef and season with the salt. Break up finely with a spatula. Once broken up, cook untouched for 3 to 4 minutes to brown, then stir and cook another 2 to 3 minutes. Stir in the honey. Transfer the browned beef to a bowl.
- Bring a large pot of water to a boil. Season very generously with salt (think 1 to 2 tablespoons!) then add the pasta to cook until al dente. Don’t forget to reserve 1 ½ cups of the pasta water before draining!
- To make the creamy pumpkin sauce: In the same skillet as before, add the butter. Once melted, add the chopped shallot, sage, and minced garlic to sauté for 1 to 2 minutes, until fragrant and shallots are tender.
- Stir in the pumpkin puree and cook for 1 minute.
- Stir in the white wine to simmer for 2 to 3 minutes to cook out the alcohol.
- Add the heavy cream, whole milk, salt, ground black pepper, and ground nutmeg. Stir until smooth, then add the pasta, grated parmesan, and browned beef into the pumpkin sauce. Use a spoon to toss together for at least one minute, then begin add splashes of reserved pasta water until your deserved pasta sauce consistency.
- Serve warm with burrata, thyme, and cracked black pepper.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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