I combine dried staples like bucatini, canned pumpkin, and Italian herbs with some freshly chopped aromatics. Follow the instructions to the letter, and it comes out perfect every time! Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Serve over the pasta of your choice (I like Penne). Cook about 10 minutes or until onion is soft. Keywords: Pumpkin Pasta, Pumpkin Penne, Penne Pasta, Vegetarian, Fall, Healthy Dinner Recipe, Parmesan, Tag @acouplecooks on Instagram and hashtag it #acouplecooks. Take off your shoes. I hope you enjoy this recipe! Disclosure & Privacy Policy. The sauce’s pumpkin … WELCOME! I should note that I never leave comments on recipes, but this one truly deserves praise. This Pumpkin Pasta Sauce stores really well in the refrigerator for up to 3 days. As the sauce cools, it will start to dry out and thicken. It’s dairy-free and undeniably creamy. I love to know what you are making! You are here: Add the tomatoes, onion (cut in half and placed on the flat side down), garlic (with the peel on) to a baking sheet. Meanwhile, place a large skillet over medium to high heat. Add tomato paste and saute for 1 minute. Ok, now I have to make that pumpkin hummus! Then, a few weeks ago while flipping through an old cookbook, I stumbled across a recipe for fettuccini Alfredo. I bet the pumpkin hummus worked so well as the sauce! Alex and I needed a quick and easy dinner recipe for guests, and we were craving that ubiquitous orange squash. In pumpkin season? What is it such a big deal? The longer you soak them, the creamier the sauce will be. Do you have leftover pumpkin sauce? Make sure the water comes to a rolling boil, not a simmer. Then, set the oven to a low-broil for 2 minutes, just enough to blacked the skin on the outside. See our safe care and visitor guidelines, plus trusted coronavirus information. Add olive oil, onion, garlic and mushrooms. This recipe actually calls for 1 cup of pumpkin puree, so the 15 ounce can will leave you with the least amount of leftovers. So many of the recipes use at least one of them that it is frustrating. This is DANGEROUS! Good news for you. You inspired my mind to greater ideas! You will find many recipes under categories like halal, gluten-free, dairy-free, and much more. When pasta is finished cooking, drain and add to pumpkin sauce. Saute the garlic for 1 to 2 minutes, then carefully add canned pumpkin puree. (More About Me). Mayo Clinic Graduate School of Biomedical Sciences, Mayo Clinic School of Continuous Professional Development, Mayo Clinic School of Graduate Medical Education, Mayo Clinic Healthy Weight Pyramid Servings, FREE book offer – Mayo Clinic Health Letter, Advertising and sponsorship opportunities, 1 cup low-sodium chicken or vegetable broth, 1 tablespoon dried parsley flakes (or 3 tablespoons chopped fresh parsley). It was time for Alfredo to find its place on my plate again. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. Add additional milk of choice to help thin it out to the desired consistency. Pumpkin is low in calories while being high in fiber and vitamin A. Overnight is best. ★☆ I chose gluten-free brown rice fusilli. Think of the sage as the final somethin’ somethin’ that makes this pumpkin pasta sauce taste all grown up. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Since the cans look very similar on the shelf, it’s easy to do. Add the pumpkin puree, soaked cashews, roasted tomatoes, onion, garlic, non-dairy milk, oregano, salt, and pepper to the blender. Fall Spinach Salad with Warm Nutty Dressing (vegan), 23 Savory Pumpkin Recipes You Can Make All Year Round, Roasted Delicata Squash Recipe with Parmesan. Using pumpkin to create this comforting, creamy pasta dish was a dream come true. Looks delicious! Add the nutmeg, chili powder, cayenne pepper, and some freshly cracked black pepper. © 2010 - 2020 Well Plated by Erin. Hope to see what else you can come up with to help us at dinner! I love anything with pumpkin! Serve over the pasta of your choice (I like Penne). It’s almost like a macaroni and cheese. But I think this recipe might just convince me :). Now, important note. For me, that’s my microwave because of physical disabilities. ★☆ Stir and mix until heated and creamy. A Couple Cooks has been featured on the TODAY Show, and in numerous national print and online publications, including Washington Post, Huffington Post, Food & Wine, and Bon Appetit. Start taste testing a few minutes before the package instructions indicate to. We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Add the white wine, stock, pumpkin, and cream and heat gently. Here are the basic steps for how to make pumpkin pasta sauce (see the recipe below for exact quantities): The resulting pumpkin pasta sauce is flavorful and creamy, with no bitter aftertaste like canned pumpkin can sometimes have. Yes, you can leave out the tomato paste if desired. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious. Your email address will not be published. If you desire a stronger “pumpkin” taste, feel free to up the spices, as they are what makes the pumpkin flavor in the sauce most pronounced. Made with pumpkin, cream cheese, and sage, this easy recipe tastes similar to Alfredo but is healthy and ready in 20 minutes! Cook for 3 minutes, stirring occasionally. Subscribe to our blog and remember to follow us on Pinterest and Instagram! Ingredients in Pumpkin Pasta. The recipes have been well tested and will work for you and your family every time! Here are all our secrets to this easy pumpkin pasta sauce! For gluten-free, find gluten-free penne. The options are endless. It’s a healthier, grown-up, fall version of a fettuccine alfredo that everyone at your table will swoon over. We really enjoyed this recipe. Serve immediately, topped with Parmesan and the remaining sage. Thank you for sharing.. :-). Is it as staggeringly brilliant as it seemed to my half-asleep brain last night? Typically you cook pasta in a large pot of salted boiling water. Can’t wait to try a savory one. Could it be a reasonably accurate way to explain to you why you should make this pumpkin pasta sauce recipe? It’s a real time-saver, compared to waiting for the water to boil plus cook time. Cook about 10 minutes or until onion is soft. Add the chili powder, nutmeg, red pepper flakes. However, if you’re willing to dedicate a little more attention to stir, you can significantly cut down the preparation time. When I was younger, fettuccini Alfredo was my pasta dish of choice.