Pumpkin Pasta Recipe
July 3, 2015
When you cut open a pumpkin from the garden be prepared with a few pumpkin recipes so that you can use it during the week. We have been enjoying some new recipes with our current year harvest in addition to returning to some old favorites. This pasta dish is simple to prepare and get onto the table at the end of a busy day. You can bake the pumpkin the day prior if you wish to speed things up even more.
When I start a new pumpkin I generally cut about half of it into cubes and bake them. I then use those cubes in meals through out the week – or as per my Chilli Pumpkin recipe earlier this week. If there is still some left after a few days we tend to fall back on our favorite Pumpkin Pancakes. The kids will eat them warm or hot for breakfast and/or lunch.
This recipe contain simple pantry staple and a few fresh ingredients from the garden. This is my favorite type of cooking. It is fresh and simple. I love the challenge of planning our meals based on what is on hand in the pantry along with what is available from the garden. It is an economical way to plan your meals and ensures that you are not wasting anything you have grown, or taking unnecessary trips to the shops.
This is my simple recipe for pumpkin pasta. The kids loved the addition of the maple covered pecan. They add some texture to the dish and a lovely burst of sweetness against the creamy feta.
I have listed some of our favorite pumpkin meals below. I cycle through these whenever we cut open a new pumpkin to use. Each image is linked to the recipe so simply click to find the recipe if you like the look of any of these ones below. Alternatively you can search via the Recipe List page (Cook Fresh tab at the top of the page)
Are you a pumpkin fan? What is your favorite recipe to enjoy your harvest?
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