Would you ever think to combine pumpkin with pasta? I sure wouldn’t, but once I tried it, I was hooked! My Pumpkin Pasta is delicious and a dish that I look forward to making each fall and into winter.
1 pound fettuccini
2 T olive oil
2 cups sliced yellow onion
1/4 cup minced shallots
1 1/2 cups canned pumpkin (I used one can.)
1 (14 oz) can chicken broth
3 tsp chopped fresh thyme (I used dried thyme.)
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
2 cups shredded smoked Gouda, divided
2 cups shredded Parmesan cheese, divided
Garnish: fresh thyme
In a large stock pot, bring 4 quarts salted water to a boil over high heat. Add fettuccini, and cook according to package directions, drain well.
In a large nonstick skillet, heat olive oil over medium heat. Add yellow onion and shallot. Cook stirring frequently, for 5 – 7 minutes, or until onion is translucent.
Add pumpkin to pan, stirring to combine. Add chicken broth, thyme, bay leaves, salt, and pepper, stirring to combine. Simmer for 7 – 10 minutes, stirring frequently, or until sauce is thickened. Add 1 1/2 cups Gouda, 1 1/2 cups Parmesan, and pasta , stiffing gently to combine. Remove bay leaves. Top with remaining 1/2 cup Gouda an 1/2 cup Parmesan. Garnish with thyme leaves, if desired.
I stirred only Gouda cheese into the pasta and sauce. We garnished each portion with a little bit of Parmesan.
Making the Pumpkin Pasta
Here is the sauce simmering before I added the cheese and fettuccine.
Ready to Serve
Grate some fresh parmesan over the pumpkin pasta and serve. Doesn’t this look like the perfect fall or winter meal?