Description
Craving a creamy Pumpkin Pasta Sauce? Super quick to make – just combine it with pasta, and it’s the perfect easy weeknight dinner.
Ingredients
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- 2 Tbsp. butter
- 3 garlic cloves, minced
- 2 cups half-and-half
- 1 cup canned pumpkin puree
- 1/4 tsp. ground nutmeg
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsp. fresh chopped parsley
Instructions
- In a non-stick skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds, while stirring constantly.
- Add half and half, pumpkin puree, and nutmeg. Season with salt and pepper to taste. Bring to a simmer. Gradually whisk in Parmesan cheese. Taste for salt and pepper. Stir in parsley. Makes enough sauce for 12 ounces dry pasta.
- If tossing sauce with pasta, reserve a bit of pasta cooking water to add to the sauce. The starch in the water helps the sauce cling to the pasta. If serving sauce later, let it come to room temperature and then refrigerate in an airtight container for up to 4-5 days.
Notes
- Parmesan Cheese: For creamy texture, grate the Parmesan cheese finely so it melts well.
Nutrition
- Serving Size: 1/4 cup sauce
- Calories: 93
- Sugar: 4 g
- Sodium: 145.4 mg
- Fat: 5.2 g
- Carbohydrates: 8.3 g
- Protein: 3.9 g
- Cholesterol: 14.1 mg