Looking for a delicious and easy fall recipe? Look no further than Pasta with Creamy Pumpkin Sauce! This dish combines the savory flavors of pasta with the rich creaminess of pumpkin to create a meal that is both comforting and satisfying. Plus, it’s a great way to use up any leftover pumpkin puree you may have from your fall baking endeavors. So grab your ingredients and let’s get cooking!
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Recipe for PASTA WITH CREAMY PUMPKIN SAUCE
EQUIPMENT NEEDED
Medium saucepan, large spoon, knife, cutting board, can opener, measuring cup, measuring spoon, and a large pot (for pasta.)
SERVES 4
ESTIMATED COST: $9.65
COST PER SERVING: $2.41
INGREDIENTS
- 2 tbsp oil (e.g., olive, avocado, grapeseed)
- 1/2 ea onion, chopped small
- 1/2 tsp salt
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1 tsp chili powder
- 1 ea 15 oz can crushed tomatoes (or diced tomatoes)
- 1 cup broth (e.g., vegetable chicken, beef)
- 1 ea 15 oz can pumpkin puree
- 1 tbsp butter (optional)
- To taste, salt and pepper
- 16 oz whole wheat pasta, prepared to box instructions
- 3/4 cup shredded Parmesan cheese (optional)
METHOD OF PREPARATION
- In a medium saucepan, warm the oil over medium heat. Add onion and salt. Sauté for 3-5 minutes, stirring often.
- Over medium-high heat, add the garlic, oregano, chili powder, tomatoes, broth, and bring to a boil.
- Reduce the heat to medium-low and add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.
- Add butter to the saucepan, stirring to melt (optional).
- Season to taste with pepper and salt. Stir into warm pasta. Serve with Parmesan cheese (optional).
NUTRITION INFORMATION
HEALTH BENEFITS
Pumpkins are rich in fiber, partially soluble fiber. Canned pumpkin can contain about 7 grams of fiber per 1 cup serving. Fiber is great for weight loss, digestion, and controlling blood sugar levels.
Tomatoes are commonly considered a vegetable; however, they are technically a fruit. Their bright red color comes from carotenoids, an antioxidant. Antioxidants are useful in reducing inflammation, preventing cancers, and improving brain and heart health.
References:
Recipe provided by Kelley Robertson
Maryland University of Integrative Health