When October rolls around, we are ready for cooler weather in the Carolinas. This means it’s time for some of my favorite cooler weather meals. This always includes a variety of soups, heartier meals like roasts and one of our favorites – pumpkin pasta. This dish is not only a family favorite but an easy crowd pleaser.
Our friends and family always request this meal when the weather gets cooler and the days start getting shorter. We typically serve this for dinner with a side of roasted vegetables and a fresh spinach salad. Not only do we prepare this dish for family dinners, but we have also brought it to other family’s for dinner, offered it at tailgating events, and made it for parties.
Our version of this recipe has been modified from the original to make it slightly healthier. We use brown rice penne pasta (Trader Joe’s organic brown rice penne pasta is the brand that we prefer) and substitute evaporated milk for the cream. We do like the bacon flavor in this dish, but it could easily be removed and made vegetarian style. This is a very versatile meal that can be prepared ahead of time and is easily heated right before serving.
If you are looking for something different to serve your family, try this pumpkin pasta. We encourage you to try this family favorite this fall. You never know, it might just become one of your favorites too!
Pumpkin Pasta
Ingredients
- 1 lb. penne pasta I use Trader Joe’s brown rice penne pasta
- 2 Tbls. Butter
- 1 onion chopped
- Salt & pepper to taste
- ¼ tsp. ground nutmeg
- 1 15 oz. can pure pumpkin puree
- 1 cup evaporated milk
- ½ cup grated parmesan cheese plus more for topping
- ¼ cup chopped flat-leaf parsley
- 1 cup of chicken stock if you don’t have stock, reserve 1 cup of the water that you cook the pasta in
- 4-5 pieces of bacon cooked and crumbled
Instructions
- In a large pot of boiling, salted water cook the pasta until al dente (according to package directions).
- In the same pot melt the butter and the olive oil over medium-low heat. Add the onion and season with salt and pepper; cook stirring, until softened, about 6 minutes. Stir in the pumpkin and evaporated milk (or cream) and bring to a boil. Turn off the heat.
- Return the pasta to the pot along with stock/or/water. Mix together. Stir in the parmesan cheese and bacon. Season with salt, pepper and nutmeg (about ¼ tsp.) to taste.
- Top the pasta with a little more parmesan cheese and the parsley. Enjoy!
