By Katica Putica
FAMILY-FAVORITE PUMPKIN PASTA
4 steps
Prep:2minCook:13min
Storage: store leftover pasta in an air-tight container for 5 days in the fridge. Sauce can be stored for 5 days in fridge or 3 months in freezer. To defrost the sauce, simply leave in the fridge overnight or place frozen container of sauce in your sink filled with warm water, then heat on the stove.
To Make Vegan: use veggie broth and canned coconut milk. Skip the parmesan or use vegan parmesan.
To Make Gluten-Free: use any gluten free pasta you prefer.
Cream or Coconut Milk: you can use either heavy whipping cream, half and half or canned full fat coconut milk in this recipe.
Updated at: Thu, 17 Aug 2023 12:32:08 GMT
Nutrition balance score
Great
Glycemic Index
72
High
Glycemic Load
36
High
Nutrition per serving
Calories254.2 kcal (13%)
Total Fat4.7 g (7%)
Carbs49.7 g (19%)
Sugars2.2 g (2%)
Protein5 g (10%)
Sodium193.6 mg (10%)
Fiber7.7 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Bring a large pot filled with water to a boil and cook pasta according to instrucitons on package. Before straining, reserve 1 cup of pasta water.
Step 2
Meanwhile, in a large saucepan pour in the olive oil and heat over medium heat. Add in the garlic and cook for 1-2 mintues, stirring often. Add in the pumpkin puree, tomato paste and broth and bring to a simmer, stir until combined. Reduce heat to low and add in the cream, balsamic vinegar, nutmeg and salt and pepper, stir and let simmer while pasta cooks.
Step 3
Strain pasta and transfer to saucpan of pumpkin sauce. Stir in the pasta, adding the reserved water in 1/4 cup increments to thin out the sauce. I used the entire 1 cup of water for the recipe in the pictures above.
Step 4
Spoon into bowls and sprinkle with parmesan (if using).
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