It’s September! This means pumpkin season is in full swing. I love pumpkin, so this year I’ve started trying different pumpkin variations beyond just pumpkin spice!

I made this pasta when C was working (because he won’t eat pumpkin). He had made a pasta dish the night before and for some reason made enough pasta to feed an army. We ate pasta for 3 days straight, I kid you not.

So I used this recipe one night to use up some of the cooked pasta. I wish I could say E gobbled it up but he’s in this weird toddler phase where he won’t even try foods. I fought with him to take just one bite.

Mommies usually win and he did eat one piece. He said he liked it but didn’t want anymore. So he ate blueberry crisp instead (because sometimes by 5:30 pm when the baby hasn’t slept all day, mama doesn’t care anymore).

I liked the pasta. And I know it wasn’t this recipe E didn’t like because he also wouldn’t eat the Mac ‘n’ Cheese I made the next night. Toddlers I tell you, they are another species. I don’t trust their opinions though because they’ll also dip everything in ketchup and say it’s good!

Anyways, this is an easy recipe with the fall flavour of pumpkin. I’ve made several changes but the original recipe is from A Couple Cooks. I made this pasta meatless but it would work with chicken as well. If you like pumpkin, give this recipe a try!

Pumpkin Penne Pasta

Ingredients

• 1lb penne pasta
• 1 tsp minced garlic
• 2 TBSP olive oil
• 3/4 cup + 1 TBSP canned pumpkin
• 1 1/2 cups vegetable or chicken broth
• 1/4 tsp nutmeg
• 1/4 tsp basil
• 1/4 tsp oregano
• 1/4 tsp chilli powder
• 3/4 tsp salt
• 1/4 cup plain Greek yogurt
• 1/4 cup shredded Parmesan cheese
• 1/4 cup cream cheese
• 2 cups fresh spinach (or one package thawed frozen spinach)
• Optional – cooked chicken

Directions

1. Cook pasta according to package directions or until al dente. When done drain pasta and return to pot.
2. While the pasta is cooking, heat a medium sized skillet over medium heat. Add olive oil and garlic, sauté about 2 minutes or until garlic is fragrant.
3. Carefully add the pumpkin and broth to the skillet and stir to combine. Add the chilli powder, nutmeg, oregano, basil and salt. Cover and bring to a high simmer, bubbling constantly for 10-15 minutes until thickened.
4. Once thickened, put 1/2 cup of the sauce in a bowl and mix with the Greek yogurt. Add the mixture back to the pan. Add spinach and mix. Add Parmesan and cream cheese, stir until melted. Taste and adjust to preference.
5. Pour sauce over pasta and serve hot. Enjoy!