Cook pasta according to package direction.

In a skillet, heat olive oil over medium-high heat. Brown sausage in the oil until golden brown.

In a blender, combine pumpkin puree, Crema Mexicana, chipotle peppers, salt, maple syrup, cumin, and pumpkin pie spice. Blend until puree’d then pour in skillet and cook until warm. Toss in hot, cooked pasta.

Serve pasta topped with crumbled Queso Fresco, pepitas, and cilatro. Salt and pepper to taste. Enjoy!

This National Pasta Month pumpkin pasta recipe is from our friend Brooke McLay over at Cheeky Kitchen.

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