Sunday, November 7

Pumpkin Pasta!

So I’ll admit this is not the best pasta I’ve ever had, but it wasn’t that bad either, and I think it’s kind of interesting to make pasta sauce out of pumpkin since usually pumpkin is used for baked goods. So if you have some extra pumpkin lying around you might want to try this recipe out. I got it from, but I didn’t add the sausage. I think maybe the sausage would be a good addition because there wasn’t a whole lot of flavor in this dish otherwise (except for the garlic, onion, and nutmeg, and they didn’t seem to mesh together very well).
Anyways, here’s the recipe! I cut it in half and Glenn and I still ended up with lots of leftovers.


1 small onion, finely chopped
2 cloves garlic, minced
2 Tbsp butter
2 cups canned pure pumpkin puree
2 cups canned chicken broth
1/4 cup heavy whipping cream
1/2 cup sour cream
1/ tsp ground nutmeg
1 tsp salt
¼1/4 tsp white pepper
1/4 cup Parmesan cheese, shredded
1 lb penne pasta
1 lb cooked, crumbled sweet Italian sausage, optional
1. In a large skillet, sauté the onion and garlic in butter, over medium heat, until soft, not brown.
2. Whisk in the pumpkin, broth creams and seasonings to taste.
3. Simmer 10 minutes, stirring occasionally.
4. Meanwhile, boil the pasta in salted water until al dente.
5. Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
6. Stir in parsley and garnish with Romano, more parsley and sausage, if desired.
Serves 6-8.

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