If you love pumpkin, then you’re in luck. A few years back, I developed a recipe for the most delicious tasting pumpkin pasta. This pasta happens to have a pumpkin cream sauce that is out of this world! And guess what – no one will know they are eating pumpkin pasta unless you tell them. I’ve served this to countless friends and family, and all of them are always shocked that the sauce has pumpkin in it. This is a very savory pumpkin dish, and it’s not sweet at all. I do like to add a pinch of nutmeg and cinnamon to the dish just to round out the flavors, and it works beautifully, complementing the sauce. You might not realize it, but pumpkin is loaded with beta-carotene. For the pumpkin haters out there, just know that you should give this a try since it’s packed full of good vitamins and nutrients that our body needs. 

I like to serve this dinner year round but find it making my menu plan every other week during the fall months. Some nights, I serve it meatless as is, and other nights we grill chicken or shrimp to place on top. I also like to serve this pasta before we go out trick or treating. Or even after we spend the day at local festivals. Speaking of festivals, Back to Nature Wildlife Refuge has their 2nd annual Owloween on Oct. 22 from 2-6 p.m.! Make sure to mark it on your calendar now, and once you’re back from the event, make this pasta. A one-pot pasta means very little clean up, making it a quick and easy meal for me to get on the table and dishes cleaned in no time. This recipe is also a great entertaining recipe for fall potlucks or community get-togethers.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/4 cup onion, minced
• 1 tablespoon garlic, minced
• 2 teaspoons ground sage
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt
• 1 15-ounce can pumpkin
• 32 ounces chicken broth
• 1 pound penne
• 10 large spear asparagus, large, cut into 2-inch pieces
• 1 cup frozen green peas
• 1/2 cup heavy cream
• pinch of ground cinnamon
• pinch of nutmeg
• 1 tablespoon fresh parsley
• 1/4 cup grated parmesan cheese, plus more for serving

Directions

1. In a large skillet, add the olive oil and unsalted butter. Cook on high heat for one minute until butter is melted. Then add in the onion and garlic. Sautee on medium heat for 2 minutes until soft and golden in color.
2. Add pumpkin puree and chicken broth to the skillet, mix well until smooth and bring to a boil. Add in the pasta, and reduce heat to medium-low. Cook for 12 minutes with lid slightly on pot. Mix occasionally to prevent sticking. At the seven-minute mark, add in the asparagus spears and frozen green peas. Mix and place cover back on the pot.
3. Once the pasta is cooked, turn off the heat, add in the heavy cream, cinnamon, nutmeg, and fresh parsley. Stir in ¼ cup Parmesan cheese and let sit for 5 minutes with lid on. Divide evenly among plates and top with more Parmesan cheese if desired.