I tend to be a bit of a pumpkin fanatic. I picked up a case of pumpkin purée early in September (just to be sure I’d have enough). I’ve already plowed through that case of pumpkin purée, mostly making loaves upon loaves of my all-time favorite Pumpkin Bread recipe for the neighborhood. But it was time to branch out, and make some savory things with that pumpkin purée– like this creamy pumpkin pasta!
I’m crazy about this recipe because the sauce is wonderfully creamy, but it’s not too heavy either. Yes, you can lighten this up and use light sour cream. I venture to say that you can even try using fat free half and half in place of heavy whipping cream too.
The best part about this recipe is that my family loves it (kids too). The pumpkin flavor doesn’t come through largely, which is a good thing since the last thing you probably want to eat is a mouthful of unsweetened pumpkin with your pasta. But rather it comes though as a velvety textured sauce instead. A good dose of freshly grated Romano cheese tops off this pasta dish and gives it that flavor bang that pairs nicely with the sauce. It’s definitely a pasta recipe to try. Enjoy!
