By Recipe Pantry
Pumpkin Pasta
Tip: Canned pumpkin purée can be swapped out for any puréed vegetable. Sugar will help to balance high acidity or bitter flavor. Butter will make a smoother, richer sauce.
Updated at: Fri, 09 Aug 2024 20:30:06 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Nutrition per serving
Calories1332 kcal (67%)
Total Fat37.9 g (54%)
Carbs203.7 g (78%)
Sugars24.2 g (27%)
Protein43.5 g (87%)
Sodium1083.4 mg (54%)
Fiber16.4 g (59%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Cook pasta in boiling water with salt and rosemary until al denté.
Step 2
Save about 4-5 tbsp pasta water off to the side, and drain the rest of the water. Save in the sieve for later.
Step 3
To the same empty pot, add garlic and oil. Cook garlic until golden brown.
Step 4
Add pumpkin purée and milk. Cook until hot (~5 minutes).
Step 5
Add basil, rosemary, Italian seasoning, salt, pepper, nutmeg, sugar, and parmesan. Stir well.
Step 6
Add remaining pasta water and cook until thickened (~5-7 minutes).
Step 7
Stir in cooked pasta and continue to cook (~3-4 minutes).
Step 8
Add butter and stir well.
Notes
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