This pumpkin sauce pasta is very tasty! The pumpkin sauce is so creamy and a nice change from the normal red or white pasta sauces. Orange pasta! A perfect Autumn dinner idea. `
I opened one (15 oz) can of pumpkin puree to make PUMPKIN PANCAKES, but had a little leftover puree, which was just the right amount for pumpkin pasta sauce. So glad we could use up the leftovers! Oh, and speaking of leftovers, I’ve also made this recipe with leftover BAKED YAMS instead of canned pumpkin puree. Just take off the peelings and mash the yams with a fork and it is a great substitute for pumpkin puree in this recipe. I also sauteed some chopped zucchini along with the garlic and parsley to add more veggies and threw in some leftover chicken meat to add more protein. It was so delicious!
Pumpkin Sauce Pasta Recipe
Ingredients (3-4 servings):
- about 7 oz (dry) pasta (I used Eating Right Veggie Rotini)
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. minced garlic (2-3 cloves)
- 3-4 Tbsp. chopped curly parsley
- about 1/2 C. pumpkin puree
- 1/3 C. reduced sodium Swanson’s chicken broth
- 1 tsp. apple cider vinegar
- about 2 Tbsp. grated Parmesan cheese (the powdered kind)
- 1/4 tsp. salt
- 1/3 C. plus 1 Tbsp. heavy whipping cream
Instructions:
- Cook pasta according to package directions. After you drain out the water, toss with about 1/2 Tbsp. olive oil so it doesn’t clump together.
- Heat a medium/medium-small saucepan to medium heat (lots of mediums here!)
- Pour the olive oil in and once it is hot (test by putting a couple drops of water in the oil and if it sizzles then it is ready), add garlic and parsley. Saute for 1-2 minutes.
- Add the pumpkin puree, chicken broth, vinegar, Parmesan, salt, and 1/3 C. of the cream. Stir and bring to a low simmer. Continue stirring for a few minutes.
- Remove from heat and stir in the 1 last Tbsp. of the cream.
- Spoon the sauce on top of the cooked pasta and mix it all together.
Serve the pumpkin sauce pasta topped with a sprinkle of Parmesan cheese and complimented with a fresh green salad.
*Inspired by THIS recipe.