Pumpkin Pasta

I wouldn’t consider myself adventurous when it comes to food, however since meeting Chef Sandra Katanic, I have been introduced to some incredible dishes that I never would have tried. Her Pumpkin Pasta is such a delicious dish and you won’t believe just how easy it is to make!

Pumpkin is such a versatile fruit. Yes, did you know that pumpkin is technically a fruit?!

Pumpkin Pasta is rich and creamy with a hint of sweetness.

You can make your own roasted pumpkin or if you’re in more of a rush, this quick and easy meal can be made in minutes by using canned pumpkin purée.

Which would you prefer to use? Roasted pumpkin or canned pumpkin?

Ingredients used to make Pumpkin Pasta:
onions
oil
pumpkin purée
milk
cream
Vegetta (or salt)
black pepper
fresh parsley
Parmigiano-Reggiano cheese

Sandra Katanic walks you through how to make this creation step by step in her video and be sure to visit her website for the full recipe for Pumpkin Pasta.

I am all about fast and easy recipes and believe it or not, this is definitely one of them. You can even prepare your onion and pumpkin ahead of time to make it even faster on a busy night! This recipe is also an impressive dish, so while easy to make, it is a great option to serve for company.

If you’re a fan of pumpkin, or even if you’re not, I have no doubt that you will LOVE these pumpkin muffins. If you have some canned or roasted pumpkin left over from your Pumpkin Pasta, I encourage you to make this tasty treat. My kids love these muffins and request them often to take to school.

Have you ever considered using pumpkin in a savoury dish before
like Pumpkin Pasta?

I encourage you to try out this pasta instead of a well known boxed variety! You will be surprised at how easy this is to make for your family on a busy night.