Pumpkin almost asks to be turned into baked goods. That’s my theory at least.
Every fall we crave pumpkin sweets in the form of pumpkin breads, pumpkin doughnuts, pumpkin spice lattes. The list goes on- sweet, sweet, sweet.
I am clearly guilty of this myself, as a vast majority of my pumpkin recipes thus far have been sweet (no surprise there, have you seen the Chocolate section of my blog?).
However, out of respect for this very versatile vegetable, I had to throw a savory pumpkin dish your way, and holy cow is it delicious!
If you have never had the privilege of enjoying Pumpkin Pasta, stop what you’re doing and make this right now! I promise you, you will love fall in a whole new way!
And check back tomorrow for yet another pumpkin recipe, as part of A Rented Kitchen’s Pumpkin Week! We are welcoming October in the most delicious way.
Day One- Pumpkin Recipe Review!
Day Two- Pumpkin Pie Oatmeal
Day Three- Spiced Pumpkin Pie Dip
Day Four- Creamy Pumpkin Pasta with Roasted Rosemary
- 2 Tablespoons olive oil
- 1 clove garlic, minced
- 1 Tablespoon Balsamic Vinegar
- ¼ cup Rosemary, chopped
- 2 cups pumpkin puree
- 1 cup vegetable broth
- ¼ cup half & half
- ½ cup sour cream
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sage
- 1 teaspoon red pepper flakes
- ¾ cup Romano Cheese, shredded
- 1 pound pasta (gluten free if necessary!)
- Heat the olive oil in a medium sized frying pan over medium-high. Add the garlic and allow to roast for 1 minute, or until lightly browned.
- Add the Balsamic vinegar and rosemary to the pan. Sautee the Rosemary for 1-2 minutes, until lightly browned. Remove the Rosemary from the pan and place on a paper towel to absorb any additional oil.
- Prepare the pasta by heating a large pot of boiling water, adding the pasta to the pot, and cooking for about 10 minutes, or until soft. Do not over cook.
- Meanwhile, prepare the pumpkin sauce by combining the pumpkin puree, broth, half and half, sour cream, and spices in a medium sauce pan. Whisk together until smooth, and heat over medium high heat.
- Once the pasta is done cooking, toss in a large bowl with the pumpkin sauce. Stir in the Romano cheese and roasted rosemary. Sprinkle with additional red pepper flakes as desired.
Notes and Tips!:
- Source: A Rented Kitchen
- Vegan? Feel free to leave out the cheese and add a little extra pumpkin, or replace with vegan cheese!
- If you like this dish, check out these other scrumptious dishes from ‘A Rented Kitchen’ (recipe links found below photos):
- Parmesan Pesto Pasta with Roasted Balsamic Cherry Tomatoes
- Sweet Potato Ravioli with Parmesan Kale Pesto
- Homemade Fresh Tomato Sauce with Basil, Mushrooms, and Balsamic Vinegar