Pasta is life. Ever since I was a kid I’ve loved pasta. Pasta with my mom’s homemade sauce was a staple in my home growing up and it still is a favorite to this day.
As much as I love traditional pasta with red sauce, I am always looking to experiment and try new pasta recipes. Pinterest introduced me to this One-pot Creamy Pumpkin Pasta by Kitchen Treaty and I was sold instantly! I grabbed the ingredients at the local grocery store and got to cooking!
Crushed Red Pepper
Goat Cheese or Vegan Cream Cheese (I used the vegan alternative!)
Place all ingredients in a pot except the parsley and cheese. Set burner to high heat and bring mixture to a rolling boil.
Once your post is at a rolling boil set the timer for 9 minutes and stir occasionally. Remove pot from heat. Stir the cheese in gently combining it with the rest of the ingredients. Let pasta set for 5 minutes so the sauce will thicken. Serve with parsley garnish.
This pasta quickly became my new favorite dish to make! It was easy to throw together on a weeknight and cooked very quickly. The flavors incorporated in this dish are perfect for the fall season. The fact that it was creamy even with a vegan alternative won me over! I used Toufutti vegan garlic and herb cream cheese which gave the pasta a nice flavor.
Judd was even a big fan of this dish! The best part about this dish is it reheated well the next day. It was still creamy and rich in flavor. I plan on making this pasta again very soon.