Pumpkin Penne Alla Vodka
October is here, and you know what that means—pumpkin everything! 🍂 While I can get behind pumpkin in most things, today might be the best way to use up that can you open to make pumpkin pie….this is a savoury twist with this Creamy Pumpkin Penne alla Vodka. It’s the perfect mix of indulgence and nutrition, because let’s be honest, we all need a little comfort food as the temperatures drop.
Why You’ll Love This Recipe
Think of your favourite creamy vodka sauce, now infused with seasonal pumpkin purée, which adds an irresistible richness to the pasta. And because you know how I like to sneak in a bit of healthiness, I packed it with spinach to amp up the nutrients without having to try too hard. You’re not just getting comfort, but a boost of fibre, magnesium and iron too!
This dish feels like a cozy hug, but with benefits for your body (and taste buds).
Why This Recipe Works for Fall
Pumpkin is the ultimate fall ingredient, bringing cozy vibes and a hint of sweetness to dishes. The vodka adds an intensity to the sauce and the nutrient boost from spinach creates a meal that hits all the right notes for a fall dinner that feels both indulgent and wholesome.
Whether you’re making it for a weeknight dinner or impressing friends at your next fall gathering, this Creamy Pumpkin Penne alla Vodka is a must-try this October.
Pumpkin Penne alla Vodka
Ingredients:
5 slices prosciutto
2 tbsp butter
2 tbsp olive oil
1 large shallot, or 2 small shallots, sliced
3 garlic cloves, minced
1 tbsp dried oregano
1/4 tsp red pepper flakes
1/4 cup vodka
2 tbsp tomato paste
3/4 cup pumpkin purée
1/2 cup heavy cream
8 oz baby spinach
reserved pasta water
1 lb penne pasta
1/2 cup shaved or grated parmesan cheese, plus more for serving.
Directions:
Begin by crisping up your prosciutto slices in a dry skillet over medium-high heat. Once crisp, remove from the skillet to a plate and set aside. Put a large pot of water on to boil for the pasta.
In the same skillet that you used for the prosciutto, add the 1 tbsp butter and the 2 tbsp olive oil, then the shallot and the garlic. Season with the 1 tbsp of oregano and 1/4 tsp of red pepper flakes, S&P. Cook for about 5 minutes until softened and beginning to caramelize.
Reduce the heat to medium low and add in the 2 tbsp tomato paste and 3/4 cup pumpkin purée. Stir and cook this until it thickens up a bit - 3-4 minutes, and then add in the 1/4 cup vodka and cook for another 2 minutes.
Add the 1/2 cup of heavy cream and season the sauce with S&P. Reduce the heat to low.
Add the penne to the boiling water. Be sure to heavily salt your pasta water! You want it to taste like the sea! Cook until al dente. Be sure to scoop out 1 cup of the pasta water before you drain it!!
Add the baby spinach to the skillet and the drained pasta. Stir to coat the pasta and allow the spinach to wilt under the warm sauce. Thin the sauce with pasta water as needed (I used the whole cup)
Divide the pasta among the plates, top each dish with a slice of prosciutto and more Parmesan cheese.
Want More delicious fall recipes?
Have you tried some of these?
Autumn Harvest Chicken and Veggie Bowl
Sheet Pan Sausage, Sweet Potato and Apples
Creamy Cider Braised Chicken Thighs with Bacon, Fennel and Rosemary
Before you go!
Please leave a comment on this recipe letting others know if you liked it and how it turned out for you! Your comments help others find these recipes and decide what to make.
And Please Join Us!
Our newsletter community is where I send out a comprehensive meal plan each week, along with so much more behind the scenes information, such as special subscribers discount codes, what I’m up to, what products I’m loving and what is inspiring me each week. I’m biased, but it really is the greatest place on the internet! You can sign up here and get my Ultimate (peri) Menopause Shopping List to help guide you in filling your kitchen with hormone supporting foods.