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 “Chicken Gyros”

  1. #
    1
    yumventures — July 9, 2010 at 11:55 am

    I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!

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    2
    Manne — July 9, 2010 at 3:47 pm

    Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.

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    3
    We Are Not Martha — July 9, 2010 at 5:33 pm

    Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!

    Sues

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    4
    Lauren — July 9, 2010 at 6:02 pm

    I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).

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    5
    Debbi Does Dinner Healthy — July 9, 2010 at 6:39 pm

    I just made something similar and they were great! LOVE the sauce! Thanks!

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    biz319 — July 9, 2010 at 8:34 pm

    Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀

    I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!

    Hope you have a great weekend!

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    7
    Sweet & Savory Summer — July 9, 2010 at 9:21 pm

    I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂

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    8
    Sweet & Savory Summer — July 9, 2010 at 9:21 pm

    I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂

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    9
    Julie — July 9, 2010 at 11:50 pm

    We definitely have to try these…yum!

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    10
    brettb734 — July 11, 2010 at 2:46 am

    Those look delicious, I will have to try those!

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    11
    Sheena — July 13, 2010 at 12:20 am

    Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!

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    12
    Cara — July 13, 2010 at 1:40 pm

    welcome to the bandwagon! love Elly’s recipe!

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    13
    Jen — July 13, 2010 at 4:43 pm

    Manne – sounds like a plan

    Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.

    Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!

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