It is pumpkin time again. I have gotten burned out on pumpkin muffins in the past, and I’m not a big fan of pumpkin in my coffee. However, I still wanted to get on the pumpkin bandwagon. I searched for some recipes that used pumpkin in ways other than what I have had in the past.
And I found it. Creamy Pumpkin Pasta. It is delicious. As usual, I made a few changes from what the recipe calls for. Here’s the link with the recipe and then my changes.
I doubled the garlic only b/c I really like garlic.
I used shredded Parmesan instead of grated b/c it gives a better flavor.
I used apple cider vinegar instead of white wine vinegar b/c I already had the cider vinegar.
I also added some shredded chicken to give the dish a little protein.
We ended up with enough left over for another meal. It was delicious. Whether you are a pumpkin fan or not, I suggest giving this a try. You will be pleasantly surprised.