I’m a big of fan of fall – fall leaves, blanket scarves and pumpkin! While I am not a pumpkin spice latte kind of girl, I do love baking with pumpkin during the fall. However, I wanted to try using pumpkin in a savoury dish so I experimented making a pumpkin pasta sauce. I made this pumpkin pasta on a whim as I had lots of leftover ingredients in my fridge I needed to use up! What else would you do with half a can of pumpkin puree, a quarter container of cream cheese and some chicken stock?
Pumpkin is a source of Vitamin A, Vitamin C and fibre and I love to use it in baking and cooking! Make sure you choose pumpkin puree and not pumpkin pie filling when buying canned pumpkin to use in recipes. You can also make your own pumpkin puree when carving pumpkins for Halloween!
In this pumpkin pasta recipe I used Kaslo Sourdough Pasta. It is a local BC company that uses sourdough culture to make their pastas. Kaslo Sourdough Pasta cooks faster than regular pasta and it is by far my favourite pasta! When I was at school my mom used to send me care packages filled with their pasta! Luckily for my mom (and I guess me) you can buy it outside of the Kootenays now. I have seen it sold in Save On Foods, Choices and other independent grocery stores throughout BC. FYI this is my just my all time favourite pasta that I use all the time and I wanted to share that with you – this isn’t sponsored!
What are some of your favourite ways to use pumpkin in cooking or baking?