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

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    KissaK1's Note:

    from The Washington Post, Nov. 14, 2007. Serve with steamed broccoli and feel free to toss some toasted, chopped walnuts on top. Haven't tried yet, but this sounds delicious -- and healthy to boot!

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    Units: US | Metric


    1. 1
      Cook pasta according to package directions, about 6 to 7 minutes.
    2. 2
      While pasta cooks, mince the shallot and garlic; finely chop the sage.
    3. 3
      Heat olive oil in a large saucepan over medium heat. Add the garlic and shallot, stirring for about 3 minutes, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce has slightly thickened. Season with salt and pepper to taste; keep warm on lowest setting.
    4. 4
      Drain pasta and add to sauce, then add 2 table spoons of cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.

    Ratings & Reviews:

    • 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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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
    Total Fat 6.6 g
    Saturated Fat 1.9 g
    Cholesterol 7.0 mg
    Sodium 126.3 mg
    Total Carbohydrate 47.4 g
    Dietary Fiber 1.9 g
    Sugars 3.0 g
    Protein 12.1 g

    The following items or measurements are not included:

    sage leaves

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