I honestly think pumpkin should be enjoyed year round. I feel like this every year when I start seeing loads of recipes using pumpkin start popping up during the months of October and November…then eventually and inevitably taper off come December. Well, I’m here to say…it’s okay to celebrate and enjoy your pumpkin the other 10 months of the year.
I made this for my family one lazy Sunday afternoon a couple of weeks ago. I had used a bit of pumpkin puree for pancake batter that morning and was looking for a way to use up the rest of the can. I was craving macaroni and cheese so instead of shredding a block of cheese for our pasta, I added pumpkin puree along with a little butter and sour cream and was so happy with how it turned out. The best part was the freshly grated parmesan cheese and black pepper at the end. Pasta perfection. Get the recipe after the jump!
Find out how to make my bowties with creamy pumpkin and parmesan here at Aggie’s Kitchen.