Cara's Pumpkin Pasta | Beantown Baker

Thursday, October 29, 2009

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.

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.

Main Meal, Poultry

6 comments »

10 Responses to “Pumpkin Cranberry Muffins”

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1

Molly Jean — October 26, 2009 at 1:41 pm

Mmm those sound great. And they would go PERFECTLY with my coffee this morning 🙂

Looking forward to the next installment of Pumpkin Week!
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2

Lindsey — October 26, 2009 at 3:34 pm

So glad you enjoyed them!! Your pictures are great!!
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3

stephchows — October 26, 2009 at 3:43 pm

a whole week of pumpkin! i’m in heaven 🙂
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4

Jelli Bean — October 26, 2009 at 5:40 pm

Looks yummy. I love muffins, and Husband loves finding them in his “snack” containers at lunchtime too! Mmm.
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5

Andrea — October 27, 2009 at 2:53 am

OT

Hi! Congratulations for your blog! I’m Andrea, an Italian guy who created and managed a Food&Drink blog.
What do you think about a link exchange? 🙂

Sorry for my bad English! 😉

Ricette Blog
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6

nutmegnanny — October 27, 2009 at 2:56 am

Pumpkin is the best! It always says fall to me:) I ended up making my own puree this year and I really think it tasted better.
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7

Andrea — October 27, 2009 at 3:02 am

OT

Hi! Congratulations for your blog! I’m Andrea, an Italian guy who created and managed a Food&Drinks blog.
What do you think about a link exchange? 🙂

Sorry for my bad English! 😉

Ricette Blog
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8

Sweet and Savory — October 28, 2009 at 4:06 am

I love this recipe also. I think, I should stop looking at your blog. You will keep me baking for weeks. I am not really complaining.
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9

bridget {bake at 350} — October 31, 2009 at 12:46 pm

Mmmm…pumpkin AND cranberries! I could totally use one (or 3) of these this morning!!!
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10

SnoWhite — October 31, 2009 at 4:23 pm

pumpkin and cranberry are delicious together. thanks for another wonderful recipe.