Prep 20 mins
Cook 0 mins
This is quick and really different. The sauce can be thinned out with some chicken or vegetable broth if it seems too thick. Sometimes I also add onions in with the garlic.
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (19 ounce) can pumpkin puree
- 1 cup cream
- 1 cup parmesan cheese
- 1⁄2 teaspoon nutmeg or 1⁄2 teaspoon sage
- salt and pepper, to taste
- 1 lb hot drained pasta
- Saute the garlic in the oil over medium/low heat, but do not brown.
- Add the pumpkin, cream, Parmesan and seasonings and heat through (until cheese is melted).
- Serve over hot pasta.
I had some spare roasted pumpkin so this recipe was ideal for a quick meal when I really didn't want to cook much and I wanted to avoid takeaway even more. Nice and easy. The kids [3&6] gobbled up their share so its a kid-friendly keeper too.
Hi there Mercy! I made this today for a quick lunch and used sage instead of nutmeg as well. The sauce was very yummy on its own but for some reason after I served it over the pasta, it just needed something extra..maybe some cayenne or something? Either way, I am glad I tried it. Didnt thin out sauce, like it thick. Thanks so much:) **adding an extra star to make it 4 because after sitting in fridge and reheating tasted very yummy!**
This turned out great. I took the suggestion of a previous reviewer and used evaporated milk instead of cream - imo the richness and texture of the sauce was still very good. Thank you Mercy!