Pumpkin Pasta Sauce Recipe
This quick Pumpkin Pasta Sauce Recipe is perfect to make any time of the year.
Ingredients
- 8 oz Farfalle (Bow Tie) Pasta uncooked
- 1 tablespoon Olive Oil
- 1 large Shallot finely chopped
- 3 cloves Fresh Garlic minced
- 1 teaspoon Salt
- ½ cup Chicken Broth
- ½ cup Heavy Cream
- 1 cup Canned Pumpkin Puree (not pumpkin pie filling)
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cinnamon
- ½ cup Pasta Water (reserved from cooking pasta)
- ¼ cup Pecan Pieces toasted (optional)
- 2 tablespoon Fresh Parsley chopped (optional)
- ½ cup Parmesan Cheese freshly grated (optional)
Instructions
- In a large pot of boiling water, add 1 tablespoon of salt and cook the pasta until al dente. Once cooked, reserve 1 cup of the pasta water, then proceed with strained the pasta.
- While the pasta is cooking, start preparing the sauce.
- Place a large skillet over medium heat. Drizzle the olive oil in the pan and cook the prepared shallot and garlic. Season with the 1 teaspoon of salt and cook for 2-3 minutes.
- Pour the chicken broth in the skillet to deglaze it. Add the heavy cream, pumpkin puree and ½ cup of the reserved pasta water. Simmer the sauce for 5 minutes.
- Turn the heat off and add the strained pasta into the sauce. Stir to cover the pasta in the sauce. If the sauce is too thick to your liking, you may add more of the reserved pasta water.
- Serve the the pasta with the optional toasted pecans, parsley, and parmesan.
Video
Notes
Serve this dish as a side or add your favorite protein (cooked chicken) to make it a complete dish.
Nutrition
Calories: 471kcalCarbohydrates: 52gProtein: 15gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 43mgSodium: 909mgPotassium: 368mgFiber: 5gSugar: 5gVitamin A: 10241IUVitamin C: 7mgCalcium: 213mgIron: 2mg
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