Creamy Pumpkin Pasta
Love this smooth textured sauce for the pasta with added Italian sausage!
Servings: 6 servings
Ingredients
- 2 tablespoons salted butter
- 1 small onion, finely chopped
- 2 medium garlic cloves, minced
- 2 cups unsweetened pumpkin puree
- 2 cups chicken broth
- ½ cup sour cream
- ¼ cup heavy whipping cream
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 pound penne or rotini pasta
- 2 tablespoons minced fresh Italian parsley
- ¼ cup shredded Parmesan or Romano cheese
- 1 pound cooked, crumbled sweet Italian sausage (optional)
Instructions
- In a large skillet, sauté the onion and garlic in butter, over medium heat, until soft, not brown. Whisk in the pumpkin, broth, broth creams and seasonings to taste. Simmer 10 minutes, stirring occasionally, until slightly thickened.
- Meanwhile, boil the pasta in salted water until al dente.
- Drain the pasta and stir it into the pumpkin sauce, simmering 2 to 3 minutes more until thick.
- Stir in parsley and garnish with Romano cheese. Stir in sausage, if using. Garnish with more parsley and cheese, if desired.
Notes
- Go heavy on the cheese for a richer taste.
Nutrition
Serving: 1serving | Calories: 704kcal | Carbohydrates: 67g | Protein: 24g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1159mg | Potassium: 661mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13242IU | Vitamin C: 14mg | Calcium: 137mg | Iron: 3mg