This creamy pumpkin pasta incorporates delicious roasted pumpkin, roasted garlic, pumpkin seed pesto, and Italian sausage for a delicious fall comfort food that’s sure to impress. I’m not the biggest fan of pumpkin desserts, but I do love a good savory pumpkin dish. Whip this one of a kind dinner up for your Friendsgiving get together, or just because!
I recently worked with Braun Household on a campaign over on my Instagram page promoting one of their kitchen appliances, and this was the recipe I came up with! This blog post is not sponsored, but I did want to share the recipe here. If you’re interested in seeing how I used their hand blender to whip up this delicious pumpkin pesto pasta, check out my reel!
I wanted to make a yummy fall recipe that I hadn’t had before, and that wasn’t pumpkin spice (in the typical sense). Thus, this pumpkin pesto pasta recipe was born! Pumpkin is actually a very mild flavor, and is easily adaptable to whatever kind of dish you want to make. One of my housemates tried it without knowing it had pumpkin, and wouldn’t have known if I didn’t say what it was!
To make this pumpkin pesto pasta, there are a few things you’ll need:
This recipe comes together easily with just a few steps! Let’s make it together.
Step 1. Mise En Place!
The first thing we’re going to do is gather all of our ingredients and equipment for this recipe. You’ll want to measure out all of the ingredients for each part of the recipe separately. Measuring everything out ahead of time ensures a smoother prep/cooking process. You will definitely want to use a food processor for this one. Don’t forget to preheat your oven to 400°F 🙂
There are a few questions I wanted to answer ahead of time for this pumpkin pesto pasta recipe:
Pepitas are a kind of pumpkin seed, but not the kind you’ll find in a pie pumpkin. They come from oilseed or Styrian pumpkins, and don’t have to be shelled. I used pepitas for this recipe since they are readily available at my local grocery store, and didn’t require additional effort to shell.
For the pumpkin seed pesto, you CAN use the pumpkin seeds from your pie pumpkin – however you will want to roast them first.
Can I use something other than Italian sausage?
Not an Italian sausage fan? While Italian sausage adds a lot of flavor to this recipe, you can substitute it for any other ground meat of your choosing. You could even use a vegetarian substitute if you prefer!
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat leftover pumpkin pesto pasta, place in a microwave safe bowl and cover with a paper towel. Microwave for 60 seconds, stir, then heat for another 30-60 seconds depending on how hot you’d like your food to be.
My name is Autumn! I’m a food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…
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