Pumpkin pasta seems to be on trend right now but there are also plenty of healthy reasons to give the pumpkin trend a whirl. The creamy consistency of this dish reminded me of a Mac and cheese. I wanted to make a dish that would be vegetarian friendly that could easily translate from fall to Christmas without a problem.
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- ½ pound dry pasta (any shape)
- 1 tablespoon I Can't Believe It's Not Butter
- 1½ cups yellow onion, chopped
- 1 15 ounce can pure pumpkin puree
- 1 cup milk
- 1 cup I Can't Believe It's Not Butter
- 1 cup mozzarella cheese
- 2 tablespoons minced garlic from the jar (use 1 tablespoon for substituting fresh garlic)
- 2½ teaspoons rubbed sage
- 1 teaspoon black pepper
- ½ teaspoon salt
- Pinch of nutmeg (freshly grated is best)
- Cook the Pasta
- Cook your pasta according to box directions until it is tender. Drain, rinse and set aside.
- Caramelize the Onions
- You can do this while your pasta is cooking. Add 1 tablespoon of butter and the chopped onion to a skillet and cook on a low heat, stirring occasionally. Once the onions start to brown and caramelize remove them from heat and set aside. This should take 20 - 30 minutes.
- Make the Sauce
- Add pumpkin, milk, butter, cheese, and garlic to a large skillet. Cook over a low heat until the ingredients are melted (do not boil) and stir occasionally.
- Mix in the sage, pepper and salt.
- Combine the Ingredients
- Add the pasta and onions to the sauce, throw in a pinch of nutmeg.
- Stir well and serve hot.
I sprinkled a little dried parsley on my pasta right before serving. It looks nice with just a touch of green and herbs pair well with this sauce. If you are interested in getting a little extra protein you could easily add some chicken, sausage or bacon to the dish.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.