Creamy Pumpkin Pasta with Roasted Rosemary

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Pumpkin almost asks to be turned into baked goods. That’s my theory at least.

Every fall we crave pumpkin sweets in the form of pumpkin breads, pumpkin doughnuts, pumpkin spice lattes. The list goes on- sweet, sweet, sweet.

I am clearly guilty of this myself, as a vast majority of my pumpkin recipes thus far have been sweet (no surprise there, have you seen the Chocolate section of my blog?).

However, out of respect for this very versatile vegetable, I had to throw a savory pumpkin dish your way, and holy cow is it delicious!

If you have never had the privilege of enjoying Pumpkin Pasta, stop what you’re doing and make this right now! I promise you, you will love fall in a whole new way!

And check back tomorrow for yet another pumpkin recipe, as part of A Rented Kitchen’s Pumpkin Week! We are welcoming October in the most delicious way.

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Pumpkin Week

Day One- Pumpkin Recipe Review!

Day Two- Pumpkin Pie Oatmeal

Day Three- Spiced Pumpkin Pie Dip

Day Four- Creamy Pumpkin Pasta with Roasted Rosemary

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Ingredients:

  • 2 Tablespoons olive oil
  • 1 clove garlic, minced
  • 1 Tablespoon Balsamic Vinegar
  • ¼ cup Rosemary, chopped
  • 2 cups pumpkin puree
  • 1 cup vegetable broth
  • ¼ cup half & half
  • ½ cup sour cream
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon sage
  • 1 teaspoon red pepper flakes
  • ¾ cup Romano Cheese, shredded
  • 1 pound pasta (gluten free if necessary!)

Directions:

  1. Heat the olive oil in a medium sized frying pan over medium-high. Add the garlic and allow to roast for 1 minute, or until lightly browned.
  2. Add the Balsamic vinegar and rosemary to the pan. Sautee the Rosemary for 1-2 minutes, until lightly browned. Remove the Rosemary from the pan and place on a paper towel to absorb any additional oil.
  3. Prepare the pasta by heating a large pot of boiling water, adding the pasta to the pot, and cooking for about 10 minutes, or until soft. Do not over cook.
  4. Meanwhile, prepare the pumpkin sauce by combining the pumpkin puree, broth, half and half, sour cream, and spices in a medium sauce pan. Whisk together until smooth, and heat over medium high heat.
  5. Once the pasta is done cooking, toss in a large bowl with the pumpkin sauce. Stir in the Romano cheese and roasted rosemary. Sprinkle with additional red pepper flakes as desired.

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Notes and Tips!:

  • Source: A Rented Kitchen
  • Vegan? Feel free to leave out the cheese and add a little extra pumpkin, or replace with vegan cheese!
  • If you like this dish, check out these other scrumptious dishes from ‘A Rented Kitchen’ (recipe links found below photos):

 

 

Spiced Pumpkin Pie Dip

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Hello Wonderful People!

If you are reading this it is either because:

  1. You’re my friend and thought you’d look into how I have been spending all my free time this week. (Haiiiii guys)
  2. You really love pumpkin and found this page courtesy of social media or a search engine. (I love pumpkin too! Linger a while- I got some yummy recipes headed your way!)
  3. You’re lost. (Look at all the chocolate though! Why leave now?)

Regardless of the reason, I’m glad you’re here and reading this page. Today brings us to day three of Pumpkin Week, which means yet another delicious pumpkin recipe to add to your collection.

I made this pumpkin dip over the weekend and somehow managed to kill an entire box of ginger snaps and two apples with this dip- All. By. Myself.

Wooooops.

I share this confessional to attribute to how absolutely incredible this dip is! You are going to become addicted- I’m warning you! Perfect for potlucks, holiday parties, or a healthy snack with an apple, I highly suggest adding this to your regular collection of recipes! With only one mixing bowl, a few minutes of your time, and an incredible flavor- you’ve got nothing to loose!

Dig in! And Come back tomorrow for more of A Rented Kitchen’s Pumpkin Week!

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Pumpkin Week

Day One- Pumpkin Recipe Review!

Day Two- Pumpkin Pie Oatmeal

Day Three- Pumpkin Pie Dip

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Ingredients:

  • 6 oz Vanilla Greek Yogurt
  • ½ cup light brown sugar, packed
  • 1 can (15oz) pure pumpkin puree
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 4 oz Cool Whip
  • Serve with ginger snaps and apple slices!

Directions: 

  1. Combine all ingredients in a large mixing bowl and whisk together until smooth and blended.
  2. Refrigerate for one hour to allow the flavors to blend.
  3. Serve with apple slices, graham crackers, and ginger snaps!

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Notes and Tips!:

  • Source: Shugary sweets
  • Stores well in a refrigerated air-tight container for several days!
  • Like this recipe? Check out these other delicious treats from ‘A Rented Kitchen’ (Recipe links found below photos):