I know what you’re thinking. “Pumpkin is for PIE ONLY, STEPHANIE.” For as long as I can remember, I use to associate pumpkin with dessert (or delicious PSL, am I right?!). So the thought of making a pasta dish where the main ingredient was pumpkin sounded so weird to me. However, I am here to tell you (and show you) how absolutely amazing it is in a savory dish! Just five simple ingredients and this dish has become a weekly staple in our home. It’s James’ most requested dish! With Fall quickly approaching, it’s time to whip out those cans of pumpkin and get pumpkin..ing. *This post is sponsored, but all opinions and recipe are my own!
All you need are these five simple ingredients. As you get more comfortable making it, you can start to add more if you’d like! Currently I have been adding peppers and onion as well as some garlic powder as a spice. Sometimes I get real crazy and I add steamed broccoli.
I use Davinci pasta when I’m making these mainly because I think it tastes absolutely amazing. It’s authentic Italian pasta made and imported straight from Italy!
I chose Linguine, but you can choose any of their other products they have. This recipe also works really well with shells because they trap the sauce in them and it tastes amazing!
This is definitely a year-round favorite recipe but it’s especially cozy when we start getting cooler weather out! What better time to start enjoying warm pasta dishes than September?
The best part about this meal is that it’s dairy-free, egg-free, and meat-free! You still get a healthy dose of protein and carbs without any of the denseness you get from meat. I am notorious for making way too much pasta for two people, so if you and 135 of your closest friends want to come over for dinner, I have enough DaVinci to go around!
You can get DaVinci products at your local Tops market!
The hardest part for me is the sauce to pasta ratio. I was apparently made to be a caterer because I only know how to make large quantities of things. You will learn that each time you make the recipe, it will be a little bit different (if you stop following the recipe I created and do it by memory like I do). If you have too much coconut milk and it’s too runny, add more pumpkin to the sauce to thicken it. This usually always happens with me when I’m making this.
Just look at this beautiful orange goodness. It has the resemblance of cheese, so I add nutritional yeast to mine to give it that cheesy taste. This is totally optional, but highly recommended.
Definitely add some salt to this to your taste as it’s going to need it.
The best part is pouring the sauce over the pasta and stirring it up. Is there anyone more satisfying but also weird-sounding like the sloshing noise pasta and sauce make? Once you stir it up, it’s time to plate and enjoy!
This recipe is my go-to recipe that I make at least once a week. It’s easy, takes about 15 minutes and it’s so filling and comforting! The DaVinci pasta really adds a new layer of flavor that I never got from store brand pasta. It makes me feel good that I’m using an authentic pasta product! If you try this recipe out, take a photo and show it to me on my Instagram!
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Like this post? Be sure to check out my post on foods that increase your water intake!
