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    You are in: Home / Recipes / Pasta With Creamy Pumpkin Sauce Recipe
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    Pasta With Creamy Pumpkin Sauce

    Average Rating:

    3 Total Reviews

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    • on September 27, 2010

      This was delicious and a big hit with husband and kids. I substituted almond milk for cow's milk and dried tarragon for fresh sage. I also had no vegetable broth in the house (we are vegetarians), so I just used an equal amount of filtered water and a little extra sea salt. I also threw in some turmeric and cayenne pepper. Quite delicious!

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    • on December 16, 2007

      I have had this in my queue for quite awhile but finally tried it tonight. It was a lovely pasta dish and I will make it again for sure. I had to substitute dried sage for fresh and used whole wheat angel hair pasta but otherwise did as instructed. It is a nice vegetarian main dish or could be a nice side dish for a roast. Thanks for the recipe

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    • on November 28, 2007

      This was really lovely and rich. I used a kabocha squash and subbed heavy whipping cream for the lowfat milk (decadent, but it was all I had in the house!). It did need a fair amount of salt, I felt.

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    Nutritional Facts for Pasta With Creamy Pumpkin Sauce

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.0
     
    Calories from Fat 59
    19%
    Total Fat 6.6 g
    10%
    Saturated Fat 1.9 g
    9%
    Cholesterol 7.0 mg
    2%
    Sodium 126.3 mg
    5%
    Total Carbohydrate 47.4 g
    15%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.0 g
    12%
    Protein 12.1 g
    24%

    The following items or measurements are not included:

    sage leaves

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