While pasta is good any time of year, there's something extra special about fall flavors that make pasta even better. I spent some time on Pinterest looking at fall recipes and found a few that included pumpkin and prosciutto. I love to cook, collect recipes, and alter them around to make exactly what I want. Using fall produce makes this pasta dish perfect to have as the weather cools. You could alter this recipe to use gluten free pasta too! Banza is one of my favorite brands.
What you need:
1 box of your favorite pasta
1 can pure pumpkin puree (not pumpkin pie filling)
3 oz of prosciutto (chopped, leave some to garnish on top)
1/4 grated parmesan cheese (leave some to garnish)
1.5 teaspoons of minced garlic
salt & pepper to taste
Cook pasta al dente. Set aside.
Add about 1 tablespoon of olive oil in a large saucepan over medium heat. Add in garlic and cook for about 30 seconds. Add prosciutto pieces. Cook each side working quickly, removing when cooked (about 30 seconds) onto a plate nearby.
Add in pumpkin puree to the minced garlic. Add salt, pepper, and parmesan cheese stirring until combined. Add pasta and prosciutto back in.
Pour into a serving dish and garnish with extra parm and prosciutto.