Try this creamy, comforting, pumpkin-infused pasta dish for a simple weeknight meal!
It’s pumpkin season! I don’t know about you, but every fall I hop on the pumpkin train and I don’t get off until the winter’s over! After pumpkin picking last month, I’ve been using the leftover pumpkin puree to make this killer smoked pumpkin farfalle pasta dish.
This dish makes the perfect meal if you’re craving something hearty but still healthy. It’ll also knock the socks off of guests if you’re having people over for the holiday season!
If you’ve got pumpkins lying around and you want to use them up before switching over to canned pumpkin puree, here’s how I do it!
How to roast your own pumpkin:
Cut the tops off of your pumpkin and then cut it in half. Scrape out all of the seeds and strings. Brush the flesh of the pumpkin with a little bit of extra virgin olive oil and place the flesh side down on a baking sheet lined with parchment paper. Bake for 45-50 minutes at 350 degrees F – or until you can pierce the skin with a fork easily. Let cool and transfer to a blender. Blend until smooth.
You can swap out the farfalle pasta for any pasta you like! Shells, campanelle, orecchiette, spaghetti – you name it! I’ve always had a sweet spot for farfalle pasta. My grandmother used to make me farfalle pasta when I was little because she knew how much I liked to eat “bowties.” A little secret: I still call them bowties to this day!
Smoked Pumpkin Farfalle Pasta
Ingredients
For the Smoked Pumpkin Pasta Sauce:
- 2 cups pumpkin puree
- 2-4 cloves garlic
- 2 tbsp cornstarch
- 1 1/4 cups unsweetened almond milk
- 1/3 cup nutritional yeast
- 1-2 tsp liquid smoke * optional
- 2-3 tsp smoked paprika
- 1 tbsp dried sage
- 1 tbsp dried thyme
- 1 pinch red pepper flakes optional
- salt and pepper to taste
For the pasta dish:
- 1 batch smoked pumpkin pasta sauce
- 10 oz farfalle pasta **
- 2 cups fresh spinach chopped
- 2 tbsp pumpkin seeds optional
Instructions
For the Smoked Pumpkin Farfalle Pasta Dish:
- Add all of the ingredients to a high speed blender and blend until creamy and smooth. Taste and adjust for flavor.
- To heat and thicken the sauce, pour into a large, rimmed pan and heat slowly over medium heat. Whisk regularly until sauce is hot and thick - about 5 minutes.
For the pasta dish:
- Prepare pasta as directed on the box.
- Once pasta is cooked, add pasta and 2 cups chopped fresh spinach to the sauce. Cover for 2 minutes or until spinach is wilted.
- Serve with an extra sprinkle of nutritional yeast, a dash of smoked paprika and a handful of toasted pumpkin seeds.
Notes
** You can use any pasta here - choose your favorite!
Looking for more pumpkin recipes? Check out my Wild Blueberry Pumpkin Pie Smoothie, Pumpkin Pistachio Energy Balls, Pumpkin Peanut Butter Krispies, and Fettuccine with Pumpkin and Leeks.
Pumpkin Pistachio Energy Balls
Fettuccine with Pumpkin & Leeks
