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Savory Pumpkin Pasta

It’s every girls favorite time of the year …. Pumpkin Spice Season.  This recipe however, focuses more on the pumpkin and less on the spices.  My recipe for Savory Pumpkin Pasta its a great dish to enjoy the fall favorite flavor.  In this recipe, you will notice that I have set aside the cinnamon, nutmeg and cloves and broke out the garlic, ground beef and black pepper.  The mixture of pumpkin and tomato sauce may seem a little strange but I can assure you that they complement each other very very well.  Meanwhile the evaporated milk helps add some creaminess to the sauce and helps to smooth it out a bit.  I think that you will be pleasantly surprised with how much you enjoy this dish.  Not to mention it is so easy to prepare, that you may find yourself enjoying this Pumpkin Pasta all year round.

serves 2-3

Ingredient List:

Penne Pasta   2 cups

Kosher salt    1 tablespoon

Avocado Oil      1 tablespoon

Ground Chuck      8 ounces

Onion, chopped      1/2 cup

Kosher salt      1/4 cup

Evaporated Milk      1/2 cup

Pumpkin Puree       1/2 cup

Tomato Sauce, good quality        3/4 cup

Brown Sugar      1 tablespoon

Paprika          1 tablespoon

Worchestershire Sauce       1 tablespoon

Kosher Salt     1/2 teaspoon

Granulated Garlic       1/4 teaspoon

Black Pepper      1/4 teaspoon

Dry Oregano          1/4 teaspoon

Frozen Peas      1/2 cup

Fresh Basil, chopped       4 – 6 leaves

Parmesan Cheese, freshly grated or shaved       as needed

Fresh Cracked Black Pepper           as desired

Lets Get Cooking:

  • Fill a medium sauce pot with water and add the kosher salt. Cook the pasta for about 1-2 minutes less than the package suggests.  Strain, leaving a touch of water in the pot to stop the pasta from sticking together, cover and set aside.
  • In a large saute pan, heat the oil over a medium high heat and add the beef, onion and first salt.  Breaking up the big chucks of beef, cook until the beef is no longer pink.
  • Reduce to a medium heat, stir in the evaporated milk, pumpkin, tomato sauce, brown sugar, paprika, Worcestershire sauce, salt, granulated garlic, black pepper and oregano.  Bring to a simmer, stirring occasionally. Allow to simmer for 1-2 minutes.
  • Add the strained pasta, stirring to coat then add the peas. Allow to cook until the pasta finishes cooking and the peas are hot, about 2 minutes.
  • Divide onto the desired about of plates and sprinkle with fresh basil, parmesan cheese and some fresh cracked black pepper if desired.

Chef’s Tips: Swap out the penne pasta for gluten free pasta for a lighter more dietary friendly meal. 

For a printable or PDF version of this recipe, click here.. 

Check out the link below as I discuss with my friends at WFXB Fox TV’s Carolina AM how to prepare this dish…

Check out my recipe for Maple Glazed Pumpkin Muffins, if you are a lover of all things pumpkin. 

Check out Johnny D’s for more info about what I do and make a plan to come visit us if you come through Myrtle Beach.

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