Pumpkin Pasta (with Halloween Farfalle Pasta)

With fall upon us, out come the sweaters, colorful leaves, and MASSIVE amounts of Autumn inspired food appearing in the blogosphere! Not wanting to leave our blog out of all the action, I present to you Halloween Pumpkin  Pasta! As I was actually shopping for some new fall clothes (think thick plaid button-up shirts, and comfy sweaters) when I came across this awesome looking pasta. With our other ventures into striped pasta garnering an impressive number of hits, I knew this had to be blogged! Of course, I wanted to make something in the spirit of the season, so instead of a typical pasta sauce, I gave a pumpkin based sauce a go!

Pumpkin Pasta

Recipe adapted from the Martha Stewart recipe HERE

• 250g Pasta
• Salt & Pepper
• 2 Tbsp olive oil
• 1 Tbsp fresh rosemary
• 1 Can (400ml) pumpkin puree
• 1 Clove of garlic (minced)
• 1/2 Cup of half-and-half cream
• 1 Tbsp white-wine vinegar
• 11/2 Tsp paprika
• 2-3 Pinches of nutmeg
• 1 Shallot (minced)

I wasn’t entirely sure how to approach creating a pumpkin sauce. Since I have no experience cooking  with pumpkin and not much making pasta sauce, I decided to try this Martha Stewart recipe and tweak a few things.

Start off by cooking your pasta in a large pot of boiling salted water until the pasta reaches its desired tenderness.

While the pasta is cooking, in a large sauce pan, fry the fresh rosemary in olive oil for 1-2 minutes on medium heat. Once is begins to brown remove the rosemary from your pan onto paper towel. In the same pan, add in the pumpkin puree, garlic, half-and-half, white-wine vinegar, paprika, nutmeg and shallot. Cook the sauce, stirring regularly for about 3-5 minutes until the ingredients have combined and the sauce has warmed through, season to taste with salt & pepper (feel free to add more half-and-half if the sauce is too thick). Once the sauce has finished, add in the rosemary and pasta, stir and serve!

This ended up being a pretty tasty sauce, and while I don’t think I will be replacing my traditional pasta sauce with it, it was a nice change and I enjoyed using pumpkin in a new way!

While I couldn’t find the exact pasta on Amazon, there is plenty of other cool coloured pasta variations you can check out here:

What do you guys do with pumpkins? Does anyone have some unconventional pumpkin based recipes they would love to share? Let us know!

 

Bob