Creamy Pumpkin Pasta

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Creamy Pumpkin Pasta, it's fantastically unexpected.

Prep Time5

Cook Time15

Total Time20

Course: All Your Favorite Fall Recipes to Warm up to

Keyword: main dish, nuts, parmesan, pasta, pecans, pine nuts, pumpkin, sauce, thinkfisher

Servings: cups of pasta and sauce

Author: Sweet Basil

In a small skillet add the garlic, with peels on.
2 Cloves Garlic
Cook, turning occasionally until turning golden.
Add the pine nuts and toast.
1/4 Cup Pine Nuts
Remove the garlic, peel and mince.
Add the garlic to a large skillet and add the butter and onions as well as the pine nuts, cooking until the butter is melted, then add the pumpkin puree and stir to combine.
2 Tablespoons Butter, 1 Tablespoon Minced, 1 Cup Pumpkin Puree
Place the mixture in a blender and blend until smooth.
Place everything back into the large skillet and add the cream, chicken broth, cheese and nutmeg.
3/4 Cup Heavy Cream, 1/2 Cup Chicken Stock, 1/4-1/3 Cup Parmesan, 1/4 teaspoon Nutmeg
Whisk to combine everything and add salt to taste, ours was about 1 tablespoon kosher salt (if you use regular salt or sea salt only use about 1-2 teaspoons, tasting as you go).
Salt to taste
Meanwhile, add salt to a pot of water and once it reaches a boil add your pasta. Cook until al dente.
8 Ounces or 1/2 box of Campanelle Pasta
In a small skillet, while the pasta and sauce are cooking, add the nuts and heat through.
1/4 Cup Pecans
Add the butter and cook until melted.
1 Tablespoon Butter
Add brown sugar and cinnamon.
1 1/2 Tablespoon Brown Sugar, 1/8 teaspoon Cinnamon
Stir a few times and spread out on parchment to cool.
Add the pasta to the sauce and fold together, adding more salt if needed, serve with a sprinkling of nuts.

Refrigerate left overs for up to 5 days