Cara’s Pumpkin Pasta

It seems like every blogger out there has made this recipe. It was only time until I made it myself. What better time to than A Week of Pumpkin to make Cara’s famous Pumpkin Pasta. If you don’t know about Cara’s blog, be sure to check it out. She’s definitely a pumpkin princess. She puts pumpkin in things that I would never think to put pumpkin in.

I know most people have made this with penne, but I got bowtie pasta because I love bowtie pasta. Hubby and I rarely have pasta in the house. We just don’t eat it that much. I don’t think the shape of the pasta had a negative impact on the dish at all.

I doubled Cara’s recipe so that I could freeze some of it for Hubby and I to take in our lunches next week. With my doubled recipe I got 6 servings. Four of which went straight into the freezer. I would never think that I would enjoy pumpkin pasta, but I tell you what, this stuff is delicious. I love the colors of the pumpkin and spinach together on the plate. Goat cheese went really well with this dish as well.

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Creamy Pumpkin Pasta

Yield: 6 servings

Ingredients:

8 oz bowtie pasta
2 tsp olive oil
1 small onion, thinly sliced
4 cloves of garlic, minced
~2 tsp sage
4 links cooked chicken sausage, sliced
1 cup low fat cottage cheese
1 can pumpkin puree
pinch of freshly ground nutmeg
10 oz torn spinach, thick stems removed
crumbled goat cheese, optional

Directions:

Heat olive oil in a skillet over medium heat. Add onions and cook for about 10-minutes, until softened. Add garlic, sage, and chicken sausage.

Meanwhile, cook pasta according to package directions.

In a blender, combine combine pumpkin and cottage cheese. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with goat cheese, if desired.

Recipe adapted from Cara's Cravings

And don’t forget about my Power of Pink Challenge going on all month.

Check out my week of pumpkin here.

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13 Responses to “Pumpkin Cranberry Pecan Upside Down Cake”

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    1
    Sarah — November 24, 2010 at 4:58 pm

    This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!

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    2
    Megan — November 24, 2010 at 5:18 pm

    Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.

    Happy Thanksgiving!

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    3
    Stephanie — November 24, 2010 at 5:55 pm

    Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.

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    4
    We Are Not Martha — November 24, 2010 at 5:58 pm

    Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!

    Sues

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    5
    Fun and Fearless in Beantown — November 24, 2010 at 6:02 pm

    This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!

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    Shannon — November 25, 2010 at 3:48 pm

    ooooh, my, i must try this 🙂 happy thanksgiving!!

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    7
    Nutmeg Nanny — November 28, 2010 at 10:14 pm

    What a fabulous recipe! All the flavors sound delicious to me.

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    8
    Shandra — November 29, 2010 at 4:45 am

    This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
    Shandra-http://shandrita.tumblr.com/

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    "pup" — November 29, 2010 at 1:13 pm

    Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
    Good job!!

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    10
    freefoodboston — December 1, 2010 at 3:21 pm

    What a great recipe! You totally had me at caramel/pecan/cranberry topping.

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    11
    Sophie — January 1, 2011 at 3:14 am

    Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!

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    Nancy Blume-Watson — November 30, 2013 at 1:57 pm

    I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!

    • beantownbaker — December 1st, 2013 @ 6:52 pm

      I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.

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