Fall knocked on white plates’ door with this cozy bowl of spider noodles—or your favorite pasta. The sauce comes together with butter, garlic, fresh rosemary, heavy cream, pumpkin purée, parmesan, and a little pasta water to make it silky. Toss it all together and top with chili oil for heat and green onions for freshness.
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Cook the spider noodles or your pasta of choice according to package instructions. Reserve 1 cup of pasta water before draining.
In a large skillet, melt the butter over medium heat. Add the minced garlic and fresh rosemary, cooking until fragrant.
Pour in the heavy cream and pumpkin purée, stirring to combine. Season with salt and black pepper.
Add the reserved pasta water gradually, stirring until the sauce reaches a silky consistency.
Toss the cooked pasta into the sauce, ensuring it is evenly coated.
Top with grated parmesan cheese, chili oil, and chopped green onions for freshness.
Save a cup of your pasta water before draining—it’s liquid gold for creamy sauces.
If you don’t have spider noodles, any short pasta works just as well.
Can I use a different type of pasta?
Yes, any short pasta like penne, fusilli, or rigatoni works well as a substitute for spider noodles.
Can I make this recipe dairy-free?
You can substitute the butter, heavy cream, and parmesan with dairy-free alternatives like vegan butter, coconut cream, and nutritional yeast.
What can I use instead of chili oil?
If you don’t have chili oil, you can use red pepper flakes or hot sauce for a similar spicy kick.
Can I make this ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it when ready to serve. Cook the pasta fresh for the best texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
