I recently remembered this recipe and decided it was high time to make it again. I have lots of pumpkin puree to use up and figured that even if the kids didn't care for it (they didn't) this would give hubby and I something different on our plates.
This dish has hints of pumpkin pie flavorings, but is still a savory dish. I served it with rotini and baked chicken, and salads for a veggie. Yum!
Pumpkin Pasta Sauce
This recipe is free of peanut, tree nut, egg (depending on pasta), soy, gluten (depending on pasta), fish, shellfish, and corn.
- 1 box pasta of your choice (can be GF)
- 1 Tbsp olive oil
- 1 shallot, finely chopped
- 1 1/2 cups allergy-friendly chicken broth (your own is fine, too!)
- 1/2 cup fat-free evaporated milk
- 2 cups (or 1 15oz can) pumpkin puree (learn how to make your own here)
- 1/2 tsp pumpkin pie spice (I usually just use 1/8 tsp each cinnamon, nutmeg, allspice, and cloves)
- 1/4 tsp salt
- 1/4 tsp pepper
- Fresh parsley or oregano, chopped
- Grated Parmesan cheese
Cook pasta according to package directions. Drain and return to pot, covering to keep warm.
Meanwhile, heat oil in a saucepan over medium heat. Add shallots; cook and stir until tender, about 3 minutes.
Whisk in broth, evaporated milk, pumpkin, pumpkin pie spice, salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
If sauce is too thin (mine was, but I substituted the evaporated milk because I was out), thicken with your choice of thickening aid: mix 1-2 Tbsp thickener (flour or starch) in a small cup with 1-2 Tbsp water. Return sauce to a boil. Slowly add the thickening agent while stirring. You don't need to add all of it, stop when your sauce reaches your desired consistency.
Toss pasta with sauce. Top with parsley or oregano and Parmesan cheese.