I have been exploring and testing for over a month on what to make with my homemade pumpkin puree. The test kitchen has been buzzing with activity. We came up with this decadent pasta recipe. Pumpkins are plentiful during the fall months and are sometimes forgotten after the thrill of the colors have faded and the last trick or treater has knocked on your door. This recipe uses pumpkin purée to create an interesting pasta dish. You can purchase canned pumpkin or make your own fresh purée by clicking here.
Fleur Di Lis Pasta -
Cook 1 lb. of penne pasta until al dente.
In a large skillet over medium high heat, heat 1 tablespoon of extra virgin olive oil and melt 2 tablespoons of butter over medium-high heat. Sauté 1 onion chopped, 1 roasted red bell pepper diced and 1 tablespoon minced garlic for about 5 minutes.
Add 3/4 cup of pumpkin puree and 1/2 cup shredded pecorino romano cheese to skillet.
Stir to combine and let simmer for about a minute.
Add 2 cups of heavy cream and bring to a slow simmer. Simmer until reduced and slightly thickened. Season with 1/4 teaspoon of nutmeg nutmeg, 1/4 teaspoon crushed red pepper flakes and sea salt to taste.
Add cooked and drained penne to the skillet and blend with sauce. Garnish with chopped parsley. If you love pumpkin and pasta, you've finally come home. If you don't, you've finally come home.