Description
Another savory pumpkin recipe? Yes, please! My PUMPKIN PESTO PASTA could not be easier (or more delish!)! Should your October evening need a little extra fall, I highly recommend you make this recipe too.
Ingredients
Scale
- 1 pound of your favorite short cut pasta
- 2 pounds ground beef
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 red onion, chopped
- 1 (6 oz) jar of pesto
- 1 (24 oz) jar of spaghetti sauce
- 1 cup of pumpkin (we use Libby’s)
- a pinch of cinnamon, optional
- 1 cup (or more if you’d like!) of grated sharp white cheddar cheese
Instructions
- In a large pot over medium-high heat, bring water to a boil for your pasta. Once boiling, drop your pasta down and cook to al dente (not too soft).
- Meanwhile, in a large skillet or Dutch oven over medium-high heat, brown your ground beef in a big drizzle of EVOO. Once browned and crumbly, stir in a big pinch of both salt and pepper followed by your chopped onion. Sauté onions with ground beef until soft (about five minutes).
- Next, stir your pesto, spaghetti sauce and pumpkin into your pasta. Add a pinch more salt and pepper (you can add just a pinch of cinnamon too!). Allow this to simmer on low about 5 to 10 minutes.
- When your pasta is ready, drain the water and pour it directly into your meat mixture. Add your cheddar cheese, and combine everything together.
- Serve and enjoy!
Notes
This is a really easy recipe to double too!