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Creamy pumpkin pasta

December 9, 2009

Creamy Pumpkin Pasta

I’ve been using pumpkin a lot in the past month or so, and there seems to be no end to delicious recipes out there.  This one is no exception.  I’ve had this recipe bookmarked for a couple months now and finally made it this week.  I even enjoyed it reheated for lunch the next day.

This wasn’t a hit with my kids, but Jim and I both liked it.  I guess since we didn’t all eat it, it won’t make a regular appearance at the dinner table, but it’ll be nice to pull it out once in a while.  I might actually give it a try without the sausage one of these days to see if I can get the kids more interested.  They’re both usually pretty good with new pasta sauces, so I think it was the sausage that turned them off this time.

Recipe:  Creamy Pumpkin Pasta

(adapted from The Mother Load)

2 garlic cloves, finely chopped

2 Tbsp. olive oil

1 lb. mild Italian sausage, bulk  (If using sausage links, remove from casings.)

1 c. pumpkin puree  (If you want a bolder pumpkin taste, you can use up to 2 c. of puree.)

2 c. chicken broth

1/4 c. half and half

1/2 c. sour cream  (I used light sour cream.)

1/4 tsp. nutmeg

1 tsp. kosher salt

1/4 tsp. fresh black pepper

1 tsp. ground sage

2 Tbsp. minced parsley

1/2 c. shredded Parmesan or Romano cheese

1 lb. box of penne or rotini pasta

In a large skillet, saute the garlic and sausage in olive oil over medium heat.  Break up sausage as it cooks.  Cook until sausage is no longer pink.  Remove sausage and garlic from pan with a slotted spoon – transfer to a plate lined with a paper towel to absorb the extra grease.  If there is a lot of extra grease in the pan, you can pour it out before continuing.  Add chicken broth to skillet and deglaze the pan using a wire whisk to mix in the bits of sausage left in the pan.  Whisk in the half and half, sour cream, pumpkin, and seasonings.  Simmer for 10 minutes.  Meanwhile, boil the pasta in salted water until al dente.  Drain pasta and add to the pumpkin mixture, along with the sausage and garlic.  Simmer another three minutes or until the sauce thickens and clings to the pasta.  Stir in parsley and cheese.  (If sauce is too thick, thin with a little additional chicken broth.)

6 Comments leave one →
  1. December 10, 2009 2:08 am

    what a unique use for pumpkin! heck, i might actually like it when prepared like this. by the way, i love the snow in your background. :)

  2. December 10, 2009 4:31 am

    Hmmm, I think we’d like this one as the pumpkin is not in chunks. It looks good and we prefer sausage over ground beef in our pasta.
    ~ingrid

  3. December 10, 2009 5:50 am

    This sounds good to me, reminds me of another recipe I’ve made with pureed butternut squash and prawns. Ok, different ingredients but there’s a similarity, right?

  4. December 10, 2009 9:54 am

    This looks so delicious and comforting. What a great idea to have a pumpkin pasta this time of year! Oh and anything with sour cream in it has my vote!

  5. December 11, 2009 3:22 am

    This sounds great (with veg substitutions for me though). I’ve yet to use canned pumpkin in savory dishes, but what a healthy and tasty idea!

  6. December 13, 2009 6:38 am

    I like the addition of sausage in this. it does look very creamy!

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