I'm going to warn you that the next couple of weeks are going to be filled with pumpkin recipes. I've gone a little overboard, and hopefully you won't mind reading all of my pumpkin adventures. I just can't seem to get enough, starting with this pasta in a creamy pumpkin sauce. Perfect fall comfort food.
Cook pasta in a large pot of boiling salted water until al dente. Reserve two cups of pasta water, drain pasta and set aside. In a large pan heat oil over medium heat. Add rosemary and fry, stirring, until it starts to brown. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pan.
Carefully add pumpkin puree, garlic, half and half, Parmesan cheese, vinegar, red pepper flakes, and 1 cup of the pasta water.
Stir sauce until heat through, 2-3 minutes. Add pasta to sauce and toss to coat.
Season generously with salt and serve pasta sprinkled with fried rosemary. This dish reminded me of homemade mac and cheese, but with pumpkin instead of cheese. It was delicious, and very filling. The sauce isn't real thick, but it's perfectly seasoned!
Happy Monday :)
Pasta w/ Creamy Pumpkin Sauce
Serves 4
Adapted from Everyday Food Magazine
12 oz penne, or other short pasta
coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 15oz can pure pumpkin puree
1 garlic clove, minced
1/2 cup half and half
1/3 cup grated Parmesan
1 tablespoon white wine vinegar
1/4 teaspoons red pepper flakes
Cook pasta in a large pot of boiling salted water until al dente.
Reserve 2 cups of pasta water, drain pasta and set aside.
In a large pan heat oil over medium heat.
Add rosemary and fry, stirring, until starting to brown.
Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pan.
Carefully add pumpkin puree, garlic, half and half, Parmesan, vinegar, red pepper flakes, and one cup of pasta water.
Stir sauce until heated through, 2-3 minutes.
Add pasta to sauce, and toss to coat.
Season generously with salt.
Serve pasta sprinkled with fried rosemary.
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