The basic white girl in me can’t get enough pumpkin this fall. However, this fall, instead of buying all the pre-made pumpkin things at the store, I’m making all the pumpkin things at home. Even pasta!
Pasta may seem like a weird place for pumpkin, but I think not. It’s the perfect place!
The fresh rosemary and basil is ridiculously delicious. Chopping up the spices made the kitchen so fragrant. The rosemary adds just enough piney flavor to the dish without overwhelming it. And cheddar cheese isn’t normally a cheese I use in a pasta dish, but it’s creamy and melty and sooo good in this pasta bake. Magical flavors combine for a great dish.
So if you’re ready to get your inner white girl on, then this is the recipe for you! Try not to stuff your face as soon as it comes out of the oven.
- 1 lb whole wheat fusilli pasta
- 1 onion, diced
- 1 clove garlic, minced
- ¼ up fresh rosemary, roughly chopped
- ¼ cup fresh basil, roughly chopped
- ¼ cup walnuts, chopped
- 2 cans pureed pumpkin
- ½ cup cheddar cheese, shredded
- ½ cup almond milk
- Salt and pepper
- ½ cup parmesean cheese, shredded
- Preheat oven to 350 degrees
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and place pasta back in the pot.
- Add onion, garlic, rosemary, basil, walnuts, pumpkin, cheddar cheese and almond milk to the pasta. Add salt and pepper to taste.
- Pour pasta mix into a large 9X11 baking pan. Top with parmesean cheese.
- Bake pasta for 20-25 minutes in the oven or until bubbly.
Adapted from [A Splash of Vanillahttp://www.asplashofvanilla.com/2014/08/24/roast-pumpkin-herb-walnut-pasta-bake/]