Pumpkin Sauce For Pasta

READY IN: 40mins
Top Review by Sueie

Yum! I used fresh pumpkin and evaporated skim milk to cut down on fat - delicious. Right balance of flavours.

Ingredients Nutrition


  1. Gently fry the garlic and onion in the oil for 3 or 4 minutes.
  2. Do not allow them to burn.
  3. Add the pumpkin and vegetable stock and bring to the boil.
  4. Cover and simmer over a medium heat for 15 minutes, stirring occasionally, until the pumpkin is tender.
  5. Break up the pumpkin by beating it with a wooden spoon, and stir in the parsley, cream, nutmeg and seasoning.
  6. Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick.
  7. Pour over the pasta and serve immediately.

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