It’s officially pumpkin season and yesterday we visited our favorite local pumpkin patch… we all picked out heirloom varieties and I knew right away I wanted to try a pumpkin pasta recipe inspired by Julius Roberts.
Aside from cutting the pumpkin which can be a little hard to cut through, this recipe is simple and full of warmth, perfect for the cooler, crisp weather rolling in!
I have to mention, this is our first time filming in our new home and it was a really surreal feeling… our kitchen has sun shining in almost all day long this time of year which is a stark contrast to our last kitchen. Just so thankful for this home that we get to create in. If you want to watch the Reel of this recipe, click here.
We cook with this cookware every single day, multiple times a day- I love that they are 100% non-toxic and ceramic coated… perfect for dishes like this that make cleanups so easy. You can shop with our discount code laineandlayne anytime!
The heirloom pumpkin offers a touch of sweetness with a delicious nutty flavor, paired with the warmth of the red pepper flakes and the texture of the Orecchiette holds the sauce so well makes this dish a new go-to for fall.
Autumn Pumpkin Pasta
Ingredients
- 1/2 Heirloom Pumpkin (I like pink or green varieties)
- 1 lb Orecchiette
- 1/2 Onion, chopped
- Olive Oil
- 2 tsp Red Pepper Flakes
- Handful of Fresh Sage, chopped
- 1/4 c Butter
- 1 c Starchy, Salted Pasta Water
- 1 c Freshly Grated Parmesan Cheese (more for topping)
- 1/2 c Whipping Cream
- 1/2 Package Bacon, cooked and chopped
- 1 tbsp Freshly Cracked Pepper
- 1 tsp Salt (more to taste)
Instructions
- Start by cutting your Heirloom Pumpkin in half. Scoop out the inside with a spoon and cut the half into 4 pieces. Cut off the skin and cut the flesh into cubes. (Wrap the other half tightly and store in the fridge for 3 days, or bake for soups or desserts…)
- Cook your bacon in the oven on 325º for 25 minutes until crispy. Set aside to cool and chop into pieces.
- Heat your olive oil in the pan and sauté half an onion until translucent. Add your red pepper flakes and stir into the onion.
- In a separate pot, begin boiling your water for the pasta.
- Add your pumpkin cubes into the sauté pan with more olive oil, a big pinch of salt, and 1/2 stick of butter. Cover and cook for 10 minutes, stirring occasionally.
- While your pumpkin is cooking, boil your Orecchiette pasta.
- Add chopped sage, 1 cup of starchy pasta water, and freshly cracked pepper to the pumpkin.
- You want the pumpkin to start breaking down into a chunky sauce.
- Strain your pasta.
- Add 1 c of parmesan cheese and 1/2 c whipping cream into the pumpkin sauce and stir until combined.
- Add your pasta to the sauce and season with more salt, pepper, and red pepper flakes to desired taste.
- Plate the pasta (or scoop into a bowl) and top with chopped bacon and parmesan cheese.
- Enjoy!
I truly hope you and your family try and enjoy this recipe and it brings you some warmth this autumn season.
