I’m afraid to ask you if are tired of pumpkin yet. My Pinterest feed is brimming with pumpkin recipes. I myself haven’t made many pumpkin recipes, just these Pumpkin Mousse Trifles , this Pumpkin Ice Cream pie and these Pumpkin Toffee Cookies. Not too many pumpkin recipes right? Well, that’s about to change. I hope you are ready.
Most people think pumpkin is simply for sweet recipes. But it actually works quite well in savory dishes too. I’ve had great success in adding pumpkin to my chili, and this risotto, I figured it would be just as delicious with pasta! And you know what? It was amazing.
This creamy pumpkin pasta is so easy. The sauce starts with a very basic “roux”, which is flour and butter whisked together over heat until it is combined; this flour mixture will be instrumental in thickening the chicken broth and the heavy cream that will be added next.
This pumpkin pasta recipe only calls for a 1/3 of a cup of pumpkin puree. You can add more if you like. The pumpkin lends a hint of sweetens while the chopped chipotle peppers spice things up. As with most of my food, you are free to add and decrease the amounts called for in each recipe. I always suggest you taste as you go and season to fit your own tastes.
This pumpkin pasta tastes rich and creamy like a good alfredo but is flavored and spiced perfectly for fall. If you have never tried pumpkin in savory dishes then this is the perfect recipe for you! This is why I love pumpkin so much; the taste is suited for baked good, desserts, smoothies, hot chocolate, soups, stews and pasta! It is a shame we don’t eat pumpkin all year long!
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 840 Total Fat 65g Saturated Fat 29g Trans Fat 1g Unsaturated Fat 28g Cholesterol 186mg Sodium 1912mg Carbohydrates 43g Fiber 4g Sugar 7g Protein 23g