Just about every week during Fall I try and come up with a different way to incorporate seasonal flavors and one way I hadn’t tried out yet was via a pasta dish. And just like soup is a cozy meal to enjoy during this time of the year, pasta offers that same hearty comfort. Today I’m sharing my Pumpkin Rosemary Pasta recipe!
This pasta is full of flavor, but tastes light and doesn’t fall too heavy. That’s because the ingredients are simple. The recipe is easy to make, pretty much a one-pot situation, but the flavors will impress anyone–that’s mostly due to the secret punch of the rosemary brown butter (more on that below!)
My husband loves pumpkin and squash in his meals and he loved this as much as I did–this big bowl of pasta didn’t last very long amongst just the two of us
Pumpkin Rosemary Pasta
- 1 can pumpkin puree, not pie filling
- 1/4 cup heavy cram
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 rosemary sprigs
- 1/2 yellow onion, chopped finely
- 1 cup butter
- 1/4 cup grated parmesan
- 3 cloves garlic, minced
- 1 box of thick cut pasta
Cook pasta and set aside. Begin by browning butter with the rosemary sprigs in the pan. To do this place butter and rosemary in pan over medium heat and when the butter begins to bubble/foam then continuously stir until butter is amber color. Once butter is browned remove sprigs, add onion and cook until translucent. Then add in the minced garlic until fragrant. Reduce heat to low and add in the pumpkin, heavy cream, parmesan, salt and pepper. Continue stirring until everything is well mixed. I like to serve/store in a large class container and garnish with some extra parmesan and a few rosemary twigs.
Find more of my Fall recipes here!
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