Ingredients
-
8
-
2
-
1
-
15
-
1
-
3
-
-
1/2
-
1/4
-
1/2
-
-
-
-
-
Directions
This pumpkin pasta is such a great Fall dish and my husband loved how it turned out! Another pumpkin pasta I love is Pumpkin Mac n Cheese with Roasted Veggies.,Im really excited to share this pasta dish. I finally found a brand of whole wheat pasta that me and my family actually like. Even my husband couldnt believe it was whole wheat and thought they had to be lying. The brand is Delallo, and I honestly cant say enough good things about them.,Its definitely more of a high end pasta in price, but for me good pasta is worth paying more for. Not only is their pasta 100% whole grain, its also organic and cut with bronze plates which is always my favorite kind of pasta. But what really gets me excited is they sell their whole wheat pasta in every pasta shape you can think of, from standard spaghetti, linguini and penne, to the more exotic shapes like orecchiette, gemelli and fusilli bucati just to name a few. I found a few of those shapes in my local supermarket, but you can also buy them on their website.
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Steps
|
1
Done
|
Spray a 9x9-Inch Baking Pan With Oil Spray Bring a Large Pot of Salted Water to a Boil |
|
2
Done
|
Meanwhile, in a Medium Saucepan Over Medium Heat Add Chopped Bacon and Saut Until Golden, About 3 to 4 Minutes. Add Chopped Shallot and Cook 1 Minute. |
|
3
Done
|
Add Pumpkin, Chicken Broth, Rosemary and 3 Tbsp Pecorino Romano, Stir and Add Salt and Pepper to Taste; Simmer About 8 - 10 Minutes. |
|
4
Done
|
Meanwhile, Cook Pasta According to Package Instructions For Al Dente. Drain and Add the Pasta to the Pumpkin Sauce and Mix Well. |
|
5
Done
|
Transfer to the Baking Dish and Spread Evenly. Top With the Remaining Shredded Pecorino Romano and Mozzarella. |
|
6
Done
|
Cover and Bake For 25 to 30 Minutes, or Until Mozzarella Is Melted and the Edges Are Lightly Browned. |
|
7
Done
|
Let It Cool 5 Minutes, Then Divide Into 4 Equal Portions. |
