If you’re anything like me you’ve overdosed on pumpkin desserts the last few months and are more than ready to move on. But maybe, just maybe, the pumpkin staring at you every time you open up your cupboard won’t let you. If that’s the case than this savory pumpkin pasta will speak to you in a different way. Pumpkin puree combines with tangy sour cream, thyme, sauteed onions and garlic to make a vibrant and creamy sauce. For a finishing touch crisp, salty bacon is crumbled over top, a delicious counterpoint to the semi-sweet pumpkin.
I ♥ thyme. I have been using it in everything from meats to vegetables to bean dishes: in stuffings, pastas and soups. It is one of the most versatile herbs I know of with an incredible depth of flavor that doesn’t jump right out at you but enriches already existing flavors. When I’m unsure of what herb to use thyme is the one I turn to. As a result I find myself reaching for it often; it has yet to let me down.
1. Cook the bacon in large skillet until brown and crispy. Drain on paper towels and set aside. Allow grease to cool and drain. Saute onion in a tablespoon or two of olive oil until tender and translucent. Add thyme and season well with salt and pepper. Add garlic; saute until fragrant.
2. Meanwhile cook penne in plenty of boiling, salted water according to package directions. Drain and set aside 3/4 cup of the pasta water.
3. Add pumpkin and sour cream to onion, mix well and cook until warmed through. Add pasta and toss, adding pasta water as needed to make a sauce. Remove from heat. Crumble bacon over top. Serve with Parmesan and a drizzle of extra virgin olive oil.
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