Every year, my birthday is kind of my official okay to jump into all things Fall! This year was perfect in that as soon as my birthday came around last week, the weather instantly changed. The week prior was still extremely hot with temperatures hovering in the 90s. All of sudden, there’s a crispness in the air, a nice cool breeze and we are staying in the 70s which makes me the happiest woman on earth!
This, of course, launches me into full fall recipe mode. A few nights back we had been experiencing rain on and off all day (which later turned into a full blown thunderstorm!) and the sun was nowhere to be found. I made a trip to the grocery store and decided I was in the mood for pumpkin. I wasn’t sure exactly what I wanted to do with that pumpkin but I new I wanted something warm, creamy and comforting for dinner. What is more comforting than pasta?? Nothing! for me anyway.
I then remembered that I used to get these pre packaged pumpkin ravioli a few years back. In fact I think I lived on them for quit some time. I then decided to try and come up with my own pumpkin pasta recipe that tasted similar but didn’t require me to hand make ravioli!! (I can’t seem to find the pre made ones that I loved so much)
So I threw some random ingredients into my shopping cart. Came home and threw said ingredients into a pot. Lucky for me it turned out amazing!! It totally hit the spot and was everything I had been craving. My sister was also in town and had warned me that she wasn’t huge pumpkin fan unless it was dessert. I won her over!! She loved this pasta. We all sat and ate while watching the lightening and listening to the insane thunder that rattled my entire house. (utah storms are amazing!) Such a perfect night. The kids ended up playing and even zip lining in the rain.
Enough storytelling. Back to the pasta.
Ingredients you will need:
- 1 box of penne pasta
- 1 can of pumpkin puree
- a half pint carton of heavy cream
- 3-4 tbsp butter
- 1 tbsp maple syrup
- nutmeg (about a half tbsp)
- 3/4 cup grated parmesan
- a few dried sage leaves
- salt and pepper
- I used penne for this recipe simply because I like how the sauce gets stuck inside of the noodles but you can use whatever pasta you prefer.
- Start by boiling your pasta until al dente. I always out a good amount of salt in the water to season the pasta.
- While your pasta boils, start your sauce. I kept the heat on low the entire time. Never allowing it to get too hot. Just allow it to simmer.
- Place your pumpkin puree in the pot along with the cream. stir until combined.
- I then added the nutmeg. How much you use really depends on how much you like the flavor. I didn’t really measure but it was about a 1/2 tbsp. I also added the sage at this point. I just took a few dried leaves and crumbled them directly into the pot. stir until combined.
- I decided I wanted to add some sweetness to the sauce and seeing as I had just purchased maple syrup and it was on the counter next to me, that it what I used 🙂 Stir!
- Add half of the parmesan. The rest is to sprinkle on top when you are ready to serve.
- At the very end I threw a tbsp of butter into the sauce for extra richness and because…why not?
- Add salt and pepper to taste.
- Once the pasta is done and drained, I tossed it in a few tbsp of butter before pouring the sauce in. Mix it all together until the pasta is coated in that delicious creamy goodness.
- Top with parm , salt and pepper and serve!!!
Hopefully you will enjoy this pasta as much as my family. Just try to be neater than this guy and end up with less on your chest ….