Hello Pumpkin! These adorable pumpkin pasta bottoms are so festive for the month of October and they taste just as good as they look. Especially, when they are tossed in a brown butter sage sauce with crispy pancetta, toasted pine nuts and shredded parmesan cheese.
Let me paint you a picture. Imagine that it is the first week of fall and it is a cool crisp evening. You realize that you are starting to get hungry and you also need to have dinner for the family ready sooner than later. You think to yourself that a warm, light, cozy meal is just what everyone needs! You crack open your kitchen window to let in that fresh crips fall air in and then you pour yourself a glass of your favorite vino. After, you start taking out all of the ingredients that are needed and you begin to make this recipe. It is the perfect meal for when you are looking for something quick, tasty and comforting.
This is not your traditional pasta dish because it is not accompanied with heavy sauces or proteins. Once I saw these, I knew right away that I could not bury these little guys in tomato or a white cream sauce. I really wanted to let the pasta itself shine not only for its look, but its flavor as well. The pasta itself is a butternut squash flavored pasta in the shape of pumpkins. These are a double win, adorable with a great flavor! So, I created a lighter sauce and added a few salted accompaniments such as crispy pancetta and parmesan cheese. The sage and toasted pine nuts really brings out the fall notes as well.
It is an easy dish that can be created in 30 minutes or less and on top of that it is insanely satisfying, cozy and not to mention festive! It gives you all those fuzzy fall feelings. So, fill up on this pumpkin pasta perfection before the fall festivities come to an end!
Did you make this? Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram. I’d love to see all things that are pumpkin this season!
Serves 5, INGREDIENTS:
1 Package of Trader Joe’s butternut squash pumpkin shaped pasta
8 - 10 TBSP butter
1/4 Cup finely minced fresh sage leaves
1 TBSP shallots, thinly sliced
2 4 oz packages pancetta
1 TBSP minced garlic
Pine nuts (as many or as little as you would like. I did about 1/3-1/2 cup)
Shredded Parmesan cheese for garnish and to eat with (as much or as little as you would like)
Bring a large pot of salted water to a boil over high heat. Once boiling add pasta and cook about 9-11 minutes or until al dente. Once, done drain and set aside.
In a pan, spray with non stick spray and heat over medium heat. Add diced pancetta and cook for 7-8 minutes or until crispy. When done, remove from heat and place on a plate that is lined with a paper towl and set aside.
In a pot, melt butter over medium to low heat. Add garlic and shallots. Mix, let the butter fully melt. Add in your sage and pinenuts.
Cook butter until it begins to brown, but not burn and until your pine nuts become toasty. This will take about 5-10 minutes. Once it has browned, remove from heat.
Place your pasta in your serving dish of choice. Pour brown butter sage mixture over your pasta and mix well.
Garnish with extra sage leaves and shredded parmesan cheese. Serve right away.
PRETTY PLATE KITCHEN ITEMS USED: