Go Back
–+ servings
pumpkin cream steak pasta

Pumpkin Cream Sauce Steak Pasta

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 large skillet
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Tongs
  • 1 Wooden spoon
  • 1 Whisk
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 colander

Ingredients
  

  • 12 ounce pasta penne or fettuccine
  • 1 pound steak sirloin or ribeye trimmed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter divided
  • 3 clove garlic minced
  • 1 teaspoon fresh thyme leaves chopped
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup low-sodium beef broth
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, then drain and reserve 1/2 cup pasta water.
  • Pat the steak dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat the skillet over medium-high, add olive oil and 1 tablespoon butter, and sear the steak 2–4 minutes per side to desired doneness.
  • Transfer the steak to a cutting board to rest for 5 minutes, then slice thinly against the grain.
  • In the same skillet over medium heat, add remaining 1 tablespoon butter and sauté garlic, thyme, and red pepper flakes for 30 seconds until fragrant.
  • Whisk in pumpkin puree, heavy cream, and beef broth, scraping up browned bits, and bring to a gentle simmer.
  • Stir in Parmesan, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until the sauce is smooth and slightly thickened, 2–3 minutes.
  • Add cooked pasta to the sauce and toss, loosening with reserved pasta water as needed to coat.
  • Stir in lemon juice and half the parsley, then taste and adjust seasoning.
  • Top the pasta with sliced steak, sprinkle with remaining parsley, and serve with extra Parmesan.

Notes

Choose a well-marbled steak like ribeye for tenderness, and make sure the pan is very hot to achieve a good sear without overcooking the interior. If you prefer a lighter sauce, swap half the cream for milk and simmer a bit longer to thicken; for richer flavor, add a splash of dry white wine after sautéing the garlic and reduce before adding pumpkin. Salt your pasta water generously so the noodles are seasoned from within, and always reserve pasta water to help emulsify and adjust the sauce’s consistency. Pumpkin puree can vary in thickness, so balance with broth and pasta water until the sauce is glossy and coats the pasta. Finish with a touch more lemon or a drizzle of good olive oil to brighten the creamy sauce right before serving.
Tried this recipe?Let us know how it was!