Pasta with Bell Peppers and Pumpkin Sauce

A perfect mid-week meal for fall: Orecchiette pasta is combined with sauteed bell peppers and pumpkin in a creamy sauce.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 581 Calories

Ingredients

• 1 cup heavy cream
• salt and freshly ground black pepper to taste
• 1 onion, minced
• 1 pound sugar pumpkin - peeled, seeded, and cut into small cubes
• 2 orange bell peppers, seeded and diced
• 4 tablespoons Parmesan cheese
• 0.25 cup butter, divided
• 0.5 pound orecchiette pasta

Recipe Instructions

Step 1

Melt 1/2 the butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add pumpkin and cook for 2 minutes. Cover, reduce heat, and cook, stirring often, until soft, 25 to 30 minutes.

Step 2

Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until almost tender yet firm to the bite, about 10 minutes, 2 minutes less than indicated on the package. Drain and transfer to a bowl.

Step 3

Melt the remaining butter in a second skillet and cook bell peppers until softened, 5 to 10 minutes. Add to the bowl with the cooked pasta.

Step 4

Once pumpkin is tender, add cream and Parmesan cheese to skillet. Season with salt and pepper and stir until smooth. Add drained pasta and cooked bell peppers and mix well.