I love this easy simple Pumpkin Pasta recipe. This pumpkin spaghetti sauce is totally not a genius idea but more like a what can I do different with pumpkin? I saw chopped pumpkin at Trader Joe’s that I bought and then I saw a jar of pumpkin sauce at Target that I bought. It all looked like a great way to not really have to fully make dinner from scratch and to create opportunities for us to eat pasta all in one fell swoop. Tried it, loved it, read the list of ingredients, and attempted to recreate it. Pumpkin and tomato together in one sauce? Wow, that’s creative, and yes I had the same concerns. Lol!
This rich, creamy pumpkin pasta recipe turns pumpkin puree into delicious sauce with just a hint of cloves and nutmeg. This simple to prepare dish is fall’s comfort food at it’s best. I’m such a sucker for a good one-pot recipe.
With Halloween quickly approaching, creamy pumpkin pasta seems fitting. This is a great dish for a lot of reasons. It’s simple to prepare and gives you a creamy sauce without heavy cream, coconut milk or 2% or whole milk works just fine.
Pumpkin is a great source of fiber, which slows digestion and great for weight loss, sharper vision, better immunity, younger looking skin and lower cancer risk, all sounds exactly what we need in our diet!
How do you eat your pumpkin?
Ali in the Valley
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Author: Alison Ball
1 cup sun dried tomatoes packed in oil
1 onion chopped
2 cloves garlic minced
3 sage leaves minced
1½ cups pumpkin puree
1 cup cooked pumpkin cubes
1 cup tomato puree or tomato sauce
4 cups chicken broth
1 teaspoon dried basil
½ cup coconut milk or cream or half and half
teeny tiny pinch of cinnamon
For the Pasta
8 ounces spaghetti
1 tablespoon chili powder
1 teaspoon garlic powder
Parmesan cheese for topping
Sauce: In a large pot over medium high heat, add the sun dried tomatoes and a few tablespoons of the oil. Add the onion, garlic, and sage with the sun dried tomatoes and sauté until soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree with an immersion blender directly in the pot until mostly smooth. Stir in coconut milk or cream then add chucks of pumpkin and season to taste with salt, pepper, and red pepper flakes for heat.
Pasta: Boil the pasta according to package directions. Once pasta is cooked drain and season with chili powder and garlic powder. Add a few tablespoons of water if necessary to keep everything moist.
Top everything with the cheese.