Pumpkin in August? You didn't read that wrong. I went on an adventure this week and decided to clean out my freezer. I find so many forgotten treasures in there, remember the Sunshine Muffins I made from my frozen roasted yams? On this particular deep dive I found some pumpkin that I had roasted and frozen over the winter. Since I don’t believe in typical food rules I decided that pumpkin pasta would make a delicious (be it heavy) summer meal. I love pumpkin so I feel as though I should eat it whenever the mood strikes, as opposed to saving it for fall. Also, I really wanted the added freezer space for some zucchini bread that I had the urge to make.
This pasta is easy enough to make on a weeknight, but is also impressive enough to serve to guests. I used canned coconut milk, however half and half or even full cream would work perfectly. If you don’t happen to have roasted pumpkin in your freezer you can use canned pumpkin. Just make sure that it is plain pumpkin and not pie filling, because that wouldn’t work very well! I happened to have Pecorino cheese on hand, but feel free to use fresh Parmesan here if that is what is in your fridge. If you are going to buy cheese for this recipe Pecorino is usually several dollars cheaper per block than real Parmesan.
Creamy Pumpkin Spaghetti
12 OZ Dried Spaghetti, Cooked
3 TSP Minced Garlic
2 TBSP Oil
1 TSP Salt
1 Cup Roasted Pumpkin
1 Can Coconut Milk
0.5 Cup Pecorino Cheese, Grated
Black Pepper, To Taste
0.5 TSP Grated Nutmeg
.25 Cup Caramelized Onions
4 TBSP Pumpkin Seeds
Drain your pumpkin by putting it into a clean tea towel and squeezing all the access water out. Ring the towel out as hard as you can, set aside.
Heat oil in a pot
Add garlic and sauté until just cooked, be careful not to burn it.
Add pumpkin, coconut milk, cheese, and nutmeg.
Stir until the cheese is melted
Season with salt and pepper
Toss in caramelized onions and cooked spaghetti
Divide among 4 bowls, top with pumpkin seeds and extra cheese if you’d like more