Pumpkin pasta seems to be on trend right now but there are also plenty of healthy reasons to give the pumpkin trend a whirl. The creamy consistency of this dish reminded me of a Mac and cheese. I wanted to make a dish that would be vegetarian friendly that could easily translate from fall to Christmas without a problem.
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Ingredients
- 1/2 pound dry pasta (any shape)
- 1 tablespoon I Can't Believe It's Not Butter
- 1 1/2 cups yellow onion, chopped
- 1 15 ounce can pure pumpkin puree
- 1 cup milk
- 1 cup I Can't Believe It's Not Butter
- 1 cup mozzarella cheese
- 2 tablespoons minced garlic from the jar (use 1 tablespoon for substituting fresh garlic)
- 2 1/2 teaspoons rubbed sage
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Pinch of nutmeg (freshly grated is best)
Instructions
- Cook the Pasta
- Cook your pasta according to box directions until it is tender. Drain, rinse and set aside.
- Caramelize the Onions
- You can do this while your pasta is cooking. Add 1 tablespoon of butter and the chopped onion to a skillet and cook on a low heat, stirring occasionally. Once the onions start to brown and caramelize remove them from heat and set aside. This should take 20 - 30 minutes.
- Make the Sauce
- Add pumpkin, milk, butter, cheese, and garlic to a large skillet. Cook over a low heat until the ingredients are melted (do not boil) and stir occasionally.
- Mix in the sage, pepper and salt.
- Combine the Ingredients
- Add the pasta and onions to the sauce, throw in a pinch of nutmeg.
- Stir well and serve hot.
I sprinkled a little dried parsley on my pasta right before serving. It looks nice with just a touch of green and herbs pair well with this sauce. If you are interested in getting a little extra protein you could easily add some chicken, sausage or bacon to the dish.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Jessica says
This looks delicious and easy to make!
Jessica @ Sunny Days and Starry Nights
Claudia @ HomeMade - with love says
I wish we (in Switzerland) would have pumpkin puree at the supermarket…how did you manage that the mozzerella cheese didnt clumb together?
Raquel Lynn says
Oh darn! You could always buy pie pumpkins and get some puree the long and hard way ; ) The cheese melts and breaks down with the sauce, it’s not quite enough to clump together and need a roux like in a mac and cheese recipe.
Claudia @ HomeMade - with love says
haha yes that’s what I have been doing so far..
nice.. thanks for your answer.