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Pumpkin Pesto Pasta

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  • Author: Mix and Match Mama
  • Total Time: 20 minutes
  • Yield: 4 to 6 1x

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

  1. 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).
  2. 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).
  3. 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.
  4. When your pasta is ready, drain the water and pour it directly into your meat mixture.  Add your cheddar cheese, and combine everything together.
  5. Serve and enjoy!

Notes

This is a really easy recipe to double too!

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