This Tacky Baked Pumpkin Pasta is baked with a fast pumpkin sauce made with bacon, shallots, Pecorino cheese and melted mozzarella cheese.
Pumpkin Pasta
Remodel a can of pure pumpkin purée right into a luscious, creamy pumpkin pasta sauce for a scrumptious fall consolation dish. This baked pumpkin pasta is tacky and scrumptious, my husband beloved the way it turned out! One other pumpkin pasta dish I like is Pumpkin Mac n Cheese Recipe. See extra pumpkin recipes right here!
I’m actually excited to share this pasta dish. I lastly discovered a model of entire wheat pasta that me and my household truly like. Even my husband couldn’t imagine it was entire wheat and thought they needed to be mendacity. The model is Delallo, and I actually can’t say sufficient good issues about them.
Variations
- I wished to make this fast so I opted for canned pumpkin. However you can also make your individual selfmade pumpkin puree which in my view at all times tastes finest!
- You might additionally use butternut squash instead of canned pumpkin if you want.
- Should you’re consuming gluten free, swap the entire wheat pasta for gluten-free pasta.
Find out how to Make Pumpkin Pasta Sauce:
Canned pumpkin actually has no style so I added taste by sauteeing some bacon and shallots. Then, I added a bit contemporary rosemary and Pecorino Romano to mimick a pumpkin pasta gnocchi dish I like ordering out, then thinned it out with some rooster broth. My husband simply occurred to stroll within the door when it was prepared, and I like getting his opinion as a result of he’s brutally sincere – and he beloved it and even went again for seconds.
Storage
This may be ready as much as a day prematurely and saved, tightly lined, within the fridge. Let sit at room temperature for half-hour earlier than baking.
Extra Canned Pumpkin Recipes You Will Love
- Creamy Pumpkin Polenta
- Pumpkin Chili
- Pumpkin Mac and Cheese with Roasted Veggies
- Baked Pumpkin Pasta with Pancetta, Gruyere, Kale, and White Beans
- Turkey Pumpkin Chili
Baked Pumpkin Pasta Recipe
5 from
34 votes
8
Cals:
307
Protein:
16
Carbs:
49
Fats:
7
This Tacky Baked Pumpkin Pasta is baked within the oven with a fast pumpkin sauce made with bacon, shallots, Pecorino cheese and a contact of rosemary then topped with mozzarella cheese.
Course:
Dinner
Delicacies:
American
Prep:
10 minutes minutes
Cook dinner:
50 minutes minutes
Whole:
1 hour hr
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Yield:
4 servings
Serving Measurement:
1 beneficiant cup 1x 2x 3x
Elements
- ▢ 8 oz Delallo raw entire wheat pasta, use gluten-free pasta
- ▢ 2 slices heart lower bacon, chopped
- ▢ 1 shallot, minced
- ▢ 15 oz selfmade pumpkin puree , or canned pumpkin
- ▢ 1 cup reduced-sodium rooster broth
- ▢ 3 tbsp grated Pecorino Romano cheese
- ▢ salt and contemporary black pepper, to style
- ▢ 1/2 tsp contemporary rosemary, chopped
- ▢ 1/4 cup shredded Pecorino Romano cheese
- ▢ 1/2 cup shredded part-skim mozzarella, I like to recommend: Polly-O
Directions
- Preheat oven to 375°F. Spray a 9×9-inch baking pan with oil spray. Carry a big pot of salted water to a boil.
- In the meantime, in a medium saucepan over medium warmth add chopped bacon and sauté till golden, about 3 to 4 minutes. Add chopped shallot and cook dinner 1 minute
- Add pumpkin, rooster broth, rosemary and three tbsp Pecorino Romano, stir and add salt and pepper to style; simmer about 8 – 10 minutes.
- In the meantime, cook dinner pasta in response to bundle directions for al dente. Drain and add the pasta to the pumpkin sauce and blend properly.
- Switch to the baking dish and unfold evenly. Prime with the remaining shredded Pecorino Romano and mozzarella.
- Cowl and bake for 25 to half-hour, or till mozzarella is melted and the perimeters are frivolously browned.
- Let it cool 5 minutes, then divide into 4 equal parts.
