Pumpkin Pasta

When I saw this recipe for Pumpkin Pasta in Phyllis Hoffman’s Celebrate Fall issue, I knew that I would have to try it. It didn’t disappoint and was super easy to make.

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Pumpkin Pasta

1 pound fettuccini

2 T olive oil

2 cups sliced yellow onion

1/4 cup minced shallots

1 1/2 cups canned pumpkin

1 (14 oz) can chicken broth

3 tsp chopped fresh thyme

2 bay leaves

1/2 tsp salt

1/2 tsp pepper

2 cups shredded smoked Gouda, divided

2 cups shredded Parmesan cheese, divided

Garnish: fresh thyme

1. In a large stock pot, bring 4 quarts salted water to a boil over high heat. Add fettuccini, and cook according to package directions, drain well.


2. In a large nonstick skillet, heat olive oil over medium heat. Add yellow onion and shallot. Cook stirring frequently, for 5 – 7 minutes, or until onion is translucent.


3. Add pumpkin to pan, stirring to combine. Add chicken broth, thyme, bay leaves, salt, and pepper, stirring to combine. Simmer for 7 – 10 minutes, stirring frequently, or until sauce is thickened. Add 1 1/2 cups Gouda, 1 1/2 cups Parmesan, and pasta , stiffing gently to combine. Remove bay leaves. Top with remaining 1/2 cup Gouda an 1/2 cup Parmesan. Garnish with thyme leaves, if desired.

My Notes:

1. I used dried thyme instead of fresh thyme.


2. I stirred only Gouda cheese into the pasta and sauce. We garnished each portion with a little bit of Parmesan.

Here is the sauce simmering before I added the cheese and fettuccine.

Doesn’t this look like the perfect fall dish?

Be sure to visit Michael at Designs by Gollum for Foodie Friday and Jen at Balancing Beauty and Bedlam for Tasty Tuesday.