Kick off pumpkin season with a bang with Creamy Herbed Pumpkin Pasta! Tender noodles tossed with a creamy and cheesy pumpkin herb sauce.
This post is sponsored by Sprouts Farmer’s Market. As always, all opinions are my own. Thanks for supporting brands that make Zen & Spice possible!
Howdy, everyone! Hope you’re having a great week. We’re officially back from our trip to Ireland, Scotland and London! We got back Sunday night and have been busy catching up on sleep, laundry, etc. Expect to see a few trip recap posts! Hopefully you read the fantastic guest posts I had lined up while we were gone. If not, go to my homepage and catch up on some great recipes and intuitive eating posts!
The weather is getting cooler and leaves are starting to turn. Fall is finally here which means it is the perfect time to spice up your cooking with a variety of seasonal flavors and warm meals to chase away the chill. Join me tonight for an exclusive event at Sprouts Farmers Market in Lake Highlands. I’ll show you how to make three dishes inspired by my favorite fall flavors. Samples will be provided and fun giveaways will be available throughout event! If you live in Dallas, I would love to see you there!
One of the recipes will be this delicious creamy herbed pumpkin pasta…
You know you want to try it!
Pumpkin is well known for it’s appearance in desserts and sweet dishes. But, have you ever tried it on a savory dish? Pumpkin is just another squash, like butternut or acorn. It has an earthy, sweet taste that mixes well with herbs and cheese!
The sauce for this pasta dish just screams Fall flavor. Pumpkin, milk, basil, garlic, onion, and parmesan are combined and lightly simmered while the pasta cooks. Your kitchen will smell amazing!
You should definitely make this dish at some point during the Fall! You’ll thank me later! :)
Here’s the recipe for Creamy Herbed Pumpkin Pasta:
Creamy Herbed Pumpkin Pasta
- 16 oz Sprouts Brand Farfalle (Bow-tie) pasta
- 1 tsp Sprouts Brand extra-virgin olive oil
- 2 Tbsp minced garlic
- 2 Tbsp tomato paste
- 1 15-oz can Sprouts Brand Pumpkin Puree
- 1/4 cup half and half
- 1 1/2 cups milk
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 tsp basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried parsley
- 1/2 cup parmesan cheese
- 1/2 tsp red pepper flakes
Cook the pasta according to package instructions. Drain and set aside.
Bring a large pan to medium heat and add the olive oil and minced garlic. Cook for one minute. Add the tomato paste and cook for an additional minute.
Add the pumpkin, half and half, milk, onion powder, garlic powder, basil, salt and pepper, and parsley. Stir and let simmer for a few minutes. Add the parmesan cheese and red pepper flakes.
Stir in the cooked and drained pasta and toss to coat in the sauce. Serve immediately.
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