Creamy Parmesan Pumpkin Pasta

Creamy Parmesan Pumpkin Pasta is a flavorful and umami packed pasta dish. It’s simple to make with just a few ingredients, and loaded with comforting ingredients such as parmesan, heavy cream and thyme.

 

 

This is the perfect weeknight dinner and why don’t you double the recipe and freeze leftover sauce? This way you have more creamy parmesan pumpkin pasta which I know you will appreciate on a dreary Tuesday with short on time.

 

For a more classic spaghetti bolognese without the pumpkin, check out my extra veggie tomato bolognese recipe. Other delicious pasta recipes are this chicken pesto pasta, creamy pasta salad, healthy zucchini and tomato pasta salad and sun-dried tomato and rosemary pasta. All have their place, including this wonderful pumpkin pasta!

 

 

Creamy Parmesan Pumpkin Pasta

 

If you’re interested in making your own pumpkin puree, I’ve got a recipe for homemade pumpkin puree, it’s so simple. Don’t worry if you don’t like the flavor of pumpkin. It’s not dominating at all because we fill this recipe with flavorsome sun-dried tomatoes and tomato puree too. Adding some green nutrients in the form of spinach and you are ready to conquer the world.

 

Begin with adding sun-dried tomatoes + 1 tbsp of it’s oil, garlic, onion and basil to a large pot. Sauté on medium low until soft and fragrant, about 10 minutes. Add pumpkin puree and tomato puree, chicken broth, thyme and nutmeg. Simmer for 15 minutes, covered.

 

 

Meanwhile, begin with the beef. In a large skillet, heat some oil (oil from the sun-dried tomatoes is fine here), and over medium high heat, brown the minced beef along with the onion, garlic powder and salt. Taste and adjust seasoning if needed.

 

 

Cook pasta according to package instructions. Drain. Once the pasta is done you can use this pot to wilt the spinach. On medium heat, add a few tbsp of water into the pot. Once simmering, add in the spinach and garlic. It will look like a lot compared to the water, but it wilts down to nothing pretty soon. Stir for 1-2 minutes and it’s done.

 

Blend the pumpkin sauce, either using an immersion blender or pour it into your blender. Add it back to your large pot. Reheat if needed, and add in the parmesan, heavy cream and season with salt and pepper.

 

 

Combine everything together and you are ready to dig in this scrumptious creamy parmesan pumpkin pasta!

 

If you’re doubling the sauce recipe to have leftovers, I wouldn’t add beef and spinach to the sauce. Just freeze the sauce and make fresh beef and spinach when you’re going to eat it. Although, it’s still fine to freeze the whole thing if you happen to make too much.

 

 

Easy Dinners for Busy Days

 

• Rice and Beans Filled Bell Peppers (omit the Jack O’ carving when Halloween is out of the question)
• Curry Coconut Chicken Satay with Mango Cucumber Salad (if you have time for 1 hour marinating, this has less than 30 minutes hands-on time)
• Strawberry Arugula Salad with Lemon Vinaigrette and Lavender (add chicken and bacon and it’s the bomb)
• Za’atar Date and Goat Cheese Naan with Pomegranate (use store bought naan and this is done in no time!)
• Serrano Ham and Mozzarella Pita Pizzas (super quick and delicious)
• Vegan Thai Lemongrass Noodle Soup (30 minutes!)

 

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