Creamy Pumpkin Pasta with Rosemary Breadcrumbs
Creamy Pumpkin Pasta with Rosemary Breadcrumbs. Pumpkin season isn’t over yet and we’re doing up this pasta dish extra rich and decadent. The pumpkin sauce is creamy and cheesy topped with rosemary and almond breadcrumbs. It’s sooo delicious you guys and perfect for the holiday season !! Cheers !!
Another pumpkin pasta this season?! Yes, that’s right…pumpkin season isn’t over just yet. And the last pumpkin pasta we made was so good, I had to try one more while it is still the perfect time of year for it. So enter, this comfy, cozy, creamy pumpkin pasta dish with herby almond breadcrumbs.
While the last pumpkin pasta dish we made was so delicious…I wanted to try something a little different. And don’t get me wrong both are pretty freaking good. This one is made with a shallot, heavy cream, and pumpkin puree base. Then the pasta is toss together once cooked with parmesan, mascarpone, and pasta water to make it extra creamy and extra cheesy.
Then the key is topping it with those rosemary and almond breadcrumbs. They add the perfect herby crunch to the creamy pasta.
And since it’s Sunday and it’s a little scary…of course we’re having pasta. A cozy, heartwarming pasta because it’s cold outside and there’s work tomorrow. But hey, at least the holidays are almost here…and I am SO ready for some time off !! Cheers !!
Ingredients
For the Rosemary Breadcrumbs
4 slices thick-cut tuscan bread; cubed
3 tablespoons olive oil; divided
salt
1/2 cup sliced almonds
2 sprigs rosemary
For the Pumpkin Pasta
4 tablespoons butter
1 medium shallot; minced
1/2 cup heavy cream
3/4 cup pumpkin puree
1/4 teaspoon cayenne
salt and pepper
1 pound long-cut pasta
1/2 cup grated parmesan
1/4 cup mascarpone
Directions
Drizzle the bread cubes with 2 tablespoons of olive oil and season with salt. Transfer to a 400 degree oven and roasted for about 10 minutes until crispy. Transfer the bread to the bowl of a food processor. Add the almonds and pulse until fine crumbs form. Transfer to a bowl.
In a small skillet, add the remaining tablespoon of olive oil. Add the rosemary and cook until crisp. Let the rosemary cool and crumble into the breadcrumb mixture.
In a large skillet, heat the butter. Add the shallot and cook for a few minutes until translucent. Whisk in the heavy cream, pumpkin puree, and cayenne. Season with salt and pepper.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the pumpkin cream sauce. Add the parmesan, mascarpone, and cooking water as needed. Stir until combined and cheese has melted. Serve topped with rosemary breadcrumbs.
