Pasta with Creamy Pumpkin Sauce

October 26th, 2012

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Halloween is right around the corner.  It’s a great time to think about all of the delicious treats you can make using pumpkin.  One of my favorite dishes is Pasta with Creamy Pumpkin Sauce.  It’s full of fall flavor, packed with nutrients and SO simple to make.  Hope you enjoy it as much as my family did!

Pasta with Creamy Pumpkin Sauce

  • 1 tsp olive oil
  • 1 medium shallot, minced
  • 3 medium cloves garlic, minced
  • 2 sprigs sage leaves, chopped
  • 1 cup pumpkin puree
  • 3/4 cup low-sodium chicken broth (or vegetable broth)
  • 1/2 cup low-fat milk
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 2 cups cooked whole grain pasta (About 1 cup uncooked)

Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper. Add in the cooked pasta and toss to coat. Mix in 2 tablespoons of Parmesan and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.

For protein, add in cooked shrimp, diced chicken or tofu.

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