Pumpkin Pasta Sauce
This pumpkin pasta sauce is fun fall twist on the classic alfredo sauce.
Servings: 6
Ingredients
- 2 cups heavy cream
- 1 cup parmesan cheese freshly grated
- ¼ teaspoon ground sage
- 3 cloves garlic minced
- 1 cup finely diced yellow onion
- 1 cup canned pumpkin
- 2 tablespoons unsalted butter
- 1 cup whole milk
- salt to taste
For the pasta
- 1 lb rigatoni or other pasta of choice
Instructions
- Melt the butter in a dutch oven, then add the garlic and onion
- Cook over medium high heat for 8 - 10 minutes, stirring often, until the onion is softened
- Add the milk, pumpkin, heavy cream, and sage, and cook over medium low heat, stirring often, until it begins to thicken, around 10 - 15 minutes
- Add the parmesan cheese in and stir (this will thicken it more)
- Cook the rigatoni or other pasta to al dente, drain, and add to the pumpkin sauce
- Salt to taste (I used 1 teaspoon)
- Serve topped with additional parmesan cheese
Nutrition
Calories: 700kcal | Carbohydrates: 67g | Protein: 20g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 312mg | Potassium: 451mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7835IU | Vitamin C: 5mg | Calcium: 336mg | Iron: 2mg