Fusilli and Creamy Pumpkin sauce with Pesto

 

We were puttering around on Sunday when all the sudden we were starving. Teetering on the verge of frozen pizza for dinner I remembered my homemade roasted pumpkin puree. Hooray! This came together really fast and more on a feeling than knowledge of how it would turn out, lucky for us it turned out really stinkin delicious!

 

Fusilli and Creamy Pumpkin sauce with Pesto:

 

fusilli pasta for 4 (12-16 ounces)

1 tbs rosemary

2 tbs olive oil

2 cups/16 oz of pumpkin puree

2 gloves garlic; minced

1/4 cup heavy whipping cream

1 tbs white wine vinegar

1/4 tsp red pepper flakes

1/4 cup shredded mozzarella

1/2 red onion; diced

few tbs of pesto

salt to taste

 

1    cook pasta in large pot of boiling water

2    while pasta is cooking heat rosemary in olive oil for 1-2 minutes on medium heat

3    spoon out rosemary and set aside

4    add pumpkin, garlic, cream, vinegar, and red pepper flakes to oil, stir well

5    sauté onions in a bit of olive oil in a separate pan

6    take 1 cup of the boiling pasta water and add to pumpkin sauce, add salt to taste

7    drain and plate pasta

8    sprinkle 1/4 cup mozzarella cheese over pumpkin sauce and stir until melted

9    spoon pumpkin sauce over noodles, top with sautéed onions and a dollop of pesto