Cozy Pumpkin Pasta Recipe

Cozy Pumpkin Pasta Recipe for a Wholesome Family Dinner

Embrace the flavors of fall with a comforting and nutritious pumpkin pasta dish that will delight the whole family. This recipe showcases Caney Fork Farms’ organic, ornamental pumpkins—grown with care and completely fungicide-free. If cooking a whole pumpkin sounds intimidating, don’t worry! We’ll guide you step-by-step, making this seasonal favorite an easy and fun kitchen adventure. Plus, we’ll suggest ways to incorporate some of your other CSA veggies to boost the flavor and nutrition of your meal.

Ingredients: 

•   1lb Pasta – Rigatoni works well, but fusili or farfalle are also great!
•  2 tbsp Olive oil – Ideal for sautéing, though butter is a great alternative if you prefer it.
•  1 large shallot – Look for these near the garlic section at the grocery store.
•  4-5 cloves Garlic –CSA garlic is perfect here
• 1 tsp Rosemary – Complements the pumpkin beautifully, enhancing the overall flavor.
•  1/4 tsp Crushed red pepper flakes – Adds a touch of heat. 
•  15 oz Pumpkin puree – CSA pumpkin at your service!
•  1 cup Vegetable broth – Vegetable broth is recommended, but chicken broth can also be used.
•  1/2 cup Heavy cream – Adds a rich, creamy texture to the pumpkin sauce.
•  Nutmeg – Just a small pinch will do; a little adds a lot of warmth.
•  1/2 cup Parmesan cheese – Freshly grated Parmesan works best for a rich, cheesy finish.

Directions:

Step 1: Prep the Pumpkin

• Peel and remove seeds, then chop the pumpkin into small cubes (about 1-inch pieces). *CFF Tip - use a potato peeler to peel your pumpkin! 
• Toss pumpkin cubes with 1 tbsp olive oil and a sprinkle of salt. Roast at 400°F for 25-30 minutes until tender.
• Let cool slightly, then blend until smooth for the pumpkin puree. (You can also add a little water if needed).

Step 2: Prepare Bread Crumb Topping

•  Cube about 1 cup of stale/crusty bread - ciabatta or french bread works great here!
• In a small skillet, heat 2-3 tbsp butter over medium heat.
• Add fresh bread crumbs & toast until golden brown and crisp, stirring occasionally. 
• Add minced garlic and salt, then give it a final toss. Set aside.

Step 3: Make the Pasta and Sauce

• Cook Pasta - While you prep your sauce, cook pasta according to package instructions. Drain and set aside. *CFF tip - save about 1 cup of pasta water to thin sauce later if needed

• Sauté Shallot – In a large skillet, heat the remaining olive oil. Add minced shallot and cook for about two minutes.
• Sauté Garlic – Add minced garlic and sauté until fragrant.
• Season – Add salt, pepper, rosemary, chili flakes and a pinch of nutmeg. 

• Add Pumpkin & Cream – Stir in the pumpkin puree, followed by the heavy cream & grated parmesan. Bring to a simmer, stirring occasionally.

Step 4: Combine and Serve

• Add the cooked pasta to the skillet and toss to coat each piece in the creamy pumpkin sauce.
• Just before serving, sprinkle the bread crumb topping generously over each bowl for extra crunch and flavor.

*CFF Tip - Stir in chopped kale or collards for extra nutrients, or top with microgreens for crunch. Sprinkle on roasted carrot cubes or sautéed Lunchbox Peppers for a colorful finish.

Enjoy the Harvest!

Cooking with Caney Fork Farms pumpkins means embracing the best of the season with farm-fresh, organic produce that’s truly a rare find. With a little prep, this pumpkin pasta will bring warmth and wholesome flavor to your table, perfect for a cozy evening with loved ones.