Pumpkin Pasta with Toasted Rosemary

November 3rd, 2013 § 0 comments

I have slowly began to accept the end of my first summer in New York.  It’s been hard to let go, since it was such an amazing season. It was full of adventures, new and old friends, and lots of love, laughter and sunshine.

But when it was suddenly cold enough to turn off the fans in my little studio, I knew it was time to get in the fall spirit. So, I swapped our summer adult beverage of choice {Bud Light Lime, for realz} with hot spiced cider and whiskey.  I scattered candles throughout the apartment and decorated a pumpkin.  And then, I got cookin’.

This savory pumpkin pasta has all the comfort and flavor that you’d look for in an alfredo sauce or mac and cheese, but has a fraction of the calories and not even a drop of dairy {unless you sprinkle shaved parmesan on top like I did!}.  It’s a dream come true guys, trust me!

Pumpkin Pasta with Toasted Rosemary
Adapted from Martha Stewart’s recipe for Penne with Creamy Pumpkin Sauce

  • 12 ounces pasta {I used whole wheat fusilli}
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary
  • 1 can pumpkin puree
  • 1 garlic clove, minced
  • 1/2 cup soy milk or creamer
  • 1/3 cup grated dairy free cheese {soy cream cheese works too!}
  • 1 tablespoon white-wine vinegar
  • 1/2 teaspoon cajun seasoning {add more to taste}
  • Salt to taste

Cook pasta in a large pot of boiling salted water according to directions on package.  Meanwhile, heat the olive oil in a large frying pan.  Add fresh rosemary, fry until it browns, and then transfer to a paper towel, leaving the rosemary infused oil in pan.  Carefully add the rest of the ingredients to the pan and mix with a whisk.  Stir sauce until heated through, 2 to 3 minutes. Season generously with salt and cajun seasoning, for your taste.

When sauce is thoroughly heated and seasoned, pour over pasta and toss to coat. If sauce is too thick for you, you can reserve pasta water and add this to the sauce {I skipped this step and had a thicker sauce}.  Serve pasta sprinkled with fried rosemary and {if you eat dairy} parmesan cheese.

Bon appetite my dears!


How are you getting into the fall spirit loves?! XO

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