Rough Draft month has begun, and the kids are home off-and-on all month, so I’m looking for Fall recipes that are easy to make and taste delicious. This Pumpkin Pasta fits those requirements and I have no doubt it will become a Fall favorite.
This recipe has been adapted from a bunch of other recipes, and the spices can be easily adjusted for your preferred tastes. I use canned pumpkin puree in this recipe because while I love homemade pumpkin puree, it can sometimes be too watery. I also serve this dish with my favorite Sourdough, Pumpkin, Rosemary, and Dried Cranberry bread. Sourdough breads may seem hard to make, but it doesn’t take long to master the technique, especially if you have a great sourdough starter. Then, once you learn how to make it, it’s actually easier to make than other yeast breads.
I hope you’re enjoying these last weeks of Fall… before the crush of holiday chores take over. And if you’re doing Rough Draft Month this year, I hope it’s going well. And, remember, no matter how hard the writing gets, you’re not alone!
Pumpkin Pasta
Ingredients
- 1 pound Fusilli pasta
- 1 Tablespoon olive oil
- 3 garlic cloves minced
- 1 can 15 ounces pumpkin puree
- ½ cup half and half
- Kosher salt to taste
- Freshly ground black pepper to taste
- ⅛ teaspoon ground nutmeg
- Grated parmesan cheese for serving
Instructions
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In a large pot filled 3/4 full with salted water, cook the Fusilli until al dente. Reserve 1 1/2 cups of pasta water and set aside. Drain the pasta.
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While pasta is cooking, heat the olive oil in a large skillet over medium heat. Stir in the garlic and cook about 1 minute (do not burn!) Stir in the pumpkin puree, 1 cup of the reserved pasta water, and whisk until the sauce is well blended and glossy. Stir in the half and half and add the remaining pasta water, if needed to thin the sauce. Season with salt, pepper, and nutmeg.
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Stir the pasta into the sauce in the skillet and serve with parmesan cheese.
