It’s that time of year. Pumpkin-lovers go crazy drinking lattes, carving jack-o-lanterns, and looking for ways to incorporate more pumpkin into our meals. I was given some Happy Hemp seeds to try out and I wanted to pair them with pumpkin!
Happy Hemp seeds are available toasted and raw. The raw is reminiscent of sesame seeds. Tiny, light, and with a mild flavor. The toasted variety puffs up to a bigger size, has a substantial crunch and a nutty flavor. I truly love both. For this recipe I used raw seeds, but feel free to use toasted if you prefer. Or both!
You can also use canned pumpkin, although I used fresh.
- 2 cups pumpkin
- ½ tsp salt
- 1 tsp chili flakes
- 1 T grated Parmegiano Reggiano
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 T maple syrup
- ½ cup half and half
- 1 package cheese tortellini
- ¼ cup chopped walnuts, toasted
- 2 TB hemp seeds
- Basil, for garnish
Prepare tortellini according to package instructions while you make your sauce. Heat up the pumpkin in a pot, stirring until smooth. Use a few spoonfuls of your pasta water to thin it out if you need to.
Add salt, chili flakes, cheese, spices, and syrup, stirring frequently. Heat up the half and half before incorporating into the pumpkin. Once again, stir until smooth.
Drain pasta and top with sauce, hemp seeds, basil, and toasted walnuts. Grate a little more cheese on top if you like. The layers of flavor in the sauce are accentuated by the sweet basil and crunchy nuts and seeds.
How are you eating pumpkin? Leave a comment and link to your favorite recipe!
Disclaimer: The seeds were free but the love is real. They also sent me this gorgeous hemp bag and I use it for everything!