Ingredients
1/2 cup California Sun Dry Julienne Cut Sun-Dried Tomatoes, in oil
Box of rigatoni pasta, cooked
2 sprigs rosemary
1 yellow onion, diced
4 cloves garlic, minced
1 tsp Italian seasoning
1 tsp red pepper flakes
15 oz can of pumpkin puree
1 cup vegetable broth
1/2 cup heavy cream
Olive oil
Salt & pepper
Pinch of nutmeg
1 cup baby spinach
1/2 cup parmesan, grated
Instructions
Elevate your pasta repertoire with this delicious and creamy Pumpkin Sun-Dried Tomato Pasta recipe. Whether it’s fall or you are just a pumpkin lover, this pasta is perfect when wanting to try something new!
Step 1
Cook rigatoni pasta according to the box and put 1/2 cup of pasta water to the side.
Step 2
In a large pot, heat olive oil over medium-high heat. Add 2 sprigs of rosemary and cook for 2-3 minutes. Remove the rosemary and add your onions and California Sun Dry Julienne Cut Sun-Dried Tomatoes. Cook until onions are caramelized.
Step 3
Add garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute and then pour un pumpkin puree and vegetable broth. Stir until combined. Add in 1/2 cup heavy cream and stir again.
Step 4
Season with salt and pepper and a pinch of nutmeg. Add baby spinach and stir until wilted.
Step 4
Take off the heat and add your cooked pasta, parmesan, and the pasta water.
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Ingredients
1/2 cup California Sun Dry Julienne Cut Sun-Dried Tomatoes, in oil
Box of rigatoni pasta, cooked
2 sprigs rosemary
1 yellow onion, diced
4 cloves garlic, minced
1 tsp Italian seasoning
1 tsp red pepper flakes
15 oz can of pumpkin puree
1 cup vegetable broth
1/2 cup heavy cream
Olive oil
Salt & pepper
Pinch of nutmeg
1 cup baby spinach
1/2 cup parmesan, grated
Instructions
Elevate your pasta repertoire with this delicious and creamy Pumpkin Sun-Dried Tomato Pasta recipe. Whether it’s fall or you are just a pumpkin lover, this pasta is perfect when wanting to try something new!
Step 1
Cook rigatoni pasta according to the box and put 1/2 cup of pasta water to the side.
Step 2
In a large pot, heat olive oil over medium-high heat. Add 2 sprigs of rosemary and cook for 2-3 minutes. Remove the rosemary and add your onions and California Sun Dry Julienne Cut Sun-Dried Tomatoes. Cook until onions are caramelized.
Step 3
Add garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute and then pour un pumpkin puree and vegetable broth. Stir until combined. Add in 1/2 cup heavy cream and stir again.
Step 4
Season with salt and pepper and a pinch of nutmeg. Add baby spinach and stir until wilted.
Step 4
Take off the heat and add your cooked pasta, parmesan, and the pasta water.