fall food ~ creamy pumpkin pasta

{{ creamy pumpkin pasta }}

another one of our family’s favorite *fall* dishes ~ this recipe is everywhere online, but … here’s our version:

1 pound penne or rotini pasta

1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil { or you can use 2 tablespoons butter }
1 cup pure pumpkin puree
2 cups vegetable broth, made from bouillon { we like Vogue Instant VegeBase or Rapunzel }
½ cup half and half  { or Rice Milk }
¼ teaspoon nutmeg
1 teaspoon sea salt
¼ teaspoon white pepper
¼ teaspoon red-pepper flakes, plus more for garnish { optional }
2 tablespoons fresh parsley, minced
¼ cup romano cheese, shredded
¼ cup toasted* walnuts, chopped { optional }

…….

cook pasta in a large pot of boiling salted water until al dente.  drain pasta and set aside.

in a large skillet sauté the onion and garlic in the olive oil { or butter } over medium heat, until soft, not brown.

whisk in the pumpkin, vegetable broth, half and half, and seasonings. { to taste ~ }

simmer about 10 minutes, stirring occasionally.

add pasta to sauce, and toss to coat.  stir sauce until heated, about 2 to 3 minutes.

serve pasta sprinkled with parsley, romano cheese and, if desired, more red-pepper flakes.

serve with a salad and some crusty bread for a quick and easy meal that everyone will enjoy!

happy pumpkin season!

notes:
optional toppings { if desired }
¼  cup chopped ( toasted* } walnuts
¼ cup pumpkin seeds

*toast in a dry pan on medium-low, stirring frequently, or in a 300-degree oven for about 15 minutes.

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One thought on “fall food ~ creamy pumpkin pasta

  1. Can’t wait to try this one!!!! {yummy}

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