Pasta With Bell Peppers And Pumpkin Sauce

1. 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.

2. 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.

3. 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.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.