Pasta With Creamy Pumpkin Sauce (From Everyday Food)
"This looks great and easy enough for a fall weeknight! The original recipe called for rosemary, but I am a big fan of pumpkin and basil! This is a great light dinner, or a good side dish. Update: Thanks to Amaze-Ing Me, I went back and tweaked the sauce a bit to make it even better! Update: I made this quicker after needing to rush for dinner one night--you can't even tell the difference! I also added some poached chicken to make it a real one dish meal and it was great!"
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 12 ounces penne pasta or 12 ounces other short pasta
- kosher salt
- 2 tablespoons olive oil
- 1 (15 ounce) can pure pumpkin puree
- 1⁄2 teaspoon garlic powder
- 1⁄2 1/2 cup half-and-half or 1/2 cup whipping cream
- 1⁄4 cup apple cider
- 1⁄2 cup grated parmesan cheese
- 1 tablespoon sherry wine vinegar
- 2 teaspoons dried basil
- 3 dashes nutmeg
- 1 dash cinnamon
- 1⁄2 teaspoon white pepper, to taste
- 1 teaspoon salt, to taste
directions
- Cook pasta in a large pot of boiling, salted water until al dente. (I generally use 4 qts of water with 2 Tbs kosher salt.) Drain well, reserving 1 1/2 cups of the water. Sprinkle with olive oil and toss.
- Over medium low heat, mix pumpkin puree, garlic, milk, apple cider, parmesan, vinegar, pepper, salt, basil, nutmeg, and cinnamon, and 3/4 to 1 cup of pasta water to pot. Stir sauce until heated through--5 to 10 minutes.
- Check sauce seasoning and add additional salt to taste.
- Add pasta and sauce to pasta pot and toss to coat. If sauce is too thick, add some additional pasta water.
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Reviews
-
I am trying to eat a little healthier, so I used this sauce for low fat whole grain ravioli and it came out absolutely delicous! After trying pumpkin soup and falling in love with it, I am trying all things pumpkin, and I found this sauce has the same flavors as the soup only a little thicker. I did tweek it slightly, because I found it needed a little more sweetness to balance out the flavors, so I added about 2 to 3 Tbsps of maple syrup, and added a dash of cyanne to make it a bit more exciting and it made quite a difference. I highly recommend this recipe! -
Good sauce. Once I got the right amount of salt in it I liked it better. Used wheat penne and gemeli pastas mixed together which was nice. Seemed like there was just a little something missing but I can't put my finger on it...wish I could give a suggestion. Overall it was a nice change from the usual sauces (red, white, etc)
RECIPE SUBMITTED BY
<p>My name is Karen and I live West of Chicago (on the edge of no where!) with my DH, our two German Shepherds, and our two daughters. I love to golf, garden (except for the weeding!), am addicted to romance novels (and good science fiction), and I love to bake--usually cakes from scratch when I have the time! Since getting married, I have been cooking a lot more and am having a lot of fun trying new recipes! And now that I have two little ones, the slow cooker is my friend! The girls take a lot of time, but they are worth it!<br /><br />The dogs are my babies too--though they are about as big as I am! It has been a bit of a challenge at times, as they both have severe hip dysplasia, but they are great dogs and I have learned so much about arthritis! I have also learned a lot about cancer, as our female was diagnosed with bone cancer. She is now on three, but doing great post-chemo. They are both great with the kids and love to ***** little hands and feet! and noses! and ears! and...! <br /><br />I participated in the 2006 Fall PAC--and what a great game/program/thing! So much fun! <br /><br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting" /></p>
