When pumpkin season arrives, don’t limit your pumpkin recipe repertoire to sweets only. Pumpkin Cream Pasta with Bratwurst is a delicious way to bring pumpkin to the dinner table in a savory way!
I love pumpkins! I always have. Their bright orange color has always evoked happiness in my heart, which is probably why orange is (and has always been), my favorite color.
Naturally, because I love pumpkins and the color orange as much as I do, you most likely already know that Autumn is my favorite time of year and the one I wait for, beyond all else. It only stands to reason then, for me, #PumpkinWeek is a pretty big deal in my kitchen, and in and around my pumpkin themed decorated home.
Pumpkin Cream Pasta with Bratwurst is super easy to make. Cooked and drained rigatoni (or favorite pasta of your choice) is bathed in a thick, creamy blanket of canned pumpkin purée, precooked bratwurst, and a touch of sweet cream cheese. The pumpkin cream sauce is made even tastier with the addition of freshly grated nutmeg, and a delicious (yet unexpected) pinch of spicy and fragrant ground allspice.
Ready to cook Autumn’s Savory Pumpkin Cream Pasta with Bratwurst? Let’s begin.
Cook 1 pound of rigatoni according to package directions. While the pasta is cooking, brown 1 pound of bratwurst. in a large skillet along with 1 chopped onion and 2 cloves minced garlic. Stir in 1 can pure pumpkin puree, and 4 ounces cream cheese. *Note – To remove the sausage from the casings, squeeze the meat from one end of the sausage casing out the other end, and into the skillet.
Stir the pumpkin and cream cheese in with the browned bratwurst until creamy. Add freshly grated nutmeg, allspice, salt and pepper.
Add the cooked and drained rigatoni to the pumpkin cream sauce along with 1 cup of the pasta cooking liquid. Stir well to combine.
Spoon the pasta into a 3 quart casserole dish, top with grated Parmesan cheese, cover and bake in a preheated oven for 30 minutes. Uncover and bake for an additional 5-10 minutes. Serve.
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- Preheat oven to 350 degrees
- 1 pound rigatoni cooked (according to package directions), and drained (making sure to reserve 1 cup of the pasta cooking liquid).
- 1 tablespoon canola oil
- 1 pound bratwurst removed from the casings
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 can 15 ounces pumpkin purée (not pumpkin pie mix)
- 4 ounces cream cheese
- pinch freshly grated nutmeg
- 1/8 teaspoon ground allspice
- ¼ cup grated Parmesan cheese
- Cook the pasta according to the package directions. Drain, and keep warm, reserving 1 cup of cooking liquid.
- In a large skillet over medium/high heat, brown the sausage in the canola oil, breaking up the sausage with a wooden spoon as it browns.
- Add the onion and garlic and cook until the sausage is no longer pink.
- Stir the pumpkin purée, cream cheese, nutmeg, allspice, salt and pepper into the sausage until well blended.
- Add the drained pasta into the sausage mixture along with 1 cup of the reserved pasta cooking liquid. Stir well to combine.
- Spoon the pasta into a 3 quart baking dish that has been sprayed with cooking spray.
- Sprinkle the Parmesan cheese evenly over the pasta.
- Cover the dish and bake in a preheated 350 degree oven for 30 minutes.
- Uncover the dish a continue baking for an additional 5-10 minutes.
- Serve hot.
Tools and equipment:
3 quart covered casserole dish
pasta cooking pot
microplane (for grating nutmeg)
For more delicious pumpkin recipes from other pumpkin loving food bloggers (like me) for #PumpkinWeek2016, please check out the list below and click on the links to be taken to their recipes:
Bean Soup with Pumpkin and Zucchini from Feeding Big
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor’s Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milkshake from Cindy’s Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table
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Until we eat again, I hope you have a delicious day!
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