Pumpkin Pasta
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
504 kcal
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Course
Main Course
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Cuisine
American, Mexican-American Fusion
Pumpkin Pasta
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This Pumpkin Pasta is Chorizo-spiced and oh so comforting. Tender spaghetti is tossed in a simple sauce made with ground cumin and coriander, pumpkin puree and crème fraîche for creaminess. It’s completely vegetarian, incredibly quick and easy to make in 20 minutes and it makes the perfect fall dinner served with this Fall Harvest Salad and Profiteroles.
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Ingredients
- 2 tablespoons Countryside Creamery Unsalted Butter
- 1 shallot minced
- 2 garlic cloves minced
- 1 teaspoon ancho chile powder
- 1 teaspoon Stonemill Ground Cumin
- 1 teaspoon Stonemill salt
- 1/4 teaspoon Stonemill Dried Oregano
- 1/4 teaspoon ground coriander
- Pinch of SimplyNature organic ground cayenne
- Pinch of ground cloves
- 3/4 cup Baker’s Corner 100% Pure Canned Pumpkin or SimplyNature organic pumpkin
- 3 tablespoons Friendly Farms plain Greek yogurt OR crème fraîche
- 3/4 cup reserved pasta water divided
- 1 pound SimplyNature organic spaghetti or pasta of choice
Instructions
- In a medium saucepan, set over medium heat, add the butter. When melted, add the shallot and garlic. Cook until the shallot has softened, about 2 to 3 minutes. Mix in the chile powder, cumin, salt, oregano, coriander, cayenne and cloves. Cook for 1 to 2 minutes, until the spices are fragrant. Add the pumpkin puree, yogurt or crème fraîche and mix until warmed, about 2 to 3 minutes. Give it a taste and adjust the salt to your liking. It might be a bit salty but it’s ok because the pasta will need it! Set aside.
- Meanwhile, bring a cast iron oven filled with salted water to a boil. Add the pasta and cook until al dente (mine took about 8 to 9 minutes). Scoop out about 3/4 cup of pasta water and set it aside. Drain the pasta and add it back to the cast iron oven.
- Add the pumpkin mixture to the pasta and pour in about 1/2 cup of pasta water. Toss until the pasta is evenly coated in the sauce. If needed, add an extra 1/4 cup of pasta water. Divide amongst plates or bowls and garnish with pepitas.
Notes
- Pasta water – Save at least 3/4 cup of the pasta water to add back into the sauce. This starchy water will thin out the sauce so that it will coat the pasta better without making it runny.
- Pumpkin sauce – Since the sauce comes together so quickly you can easily make it ahead of time. Double it and store it in the fridge for up to 3 days. Allow it to cool then portion the sauce into a freezer-safe storage container to freeze for up 3 months. Reheat over the stove with a bit of pasta water until it reaches your desired consistency.
- Uses for leftover pumpkin: This recipe calls for 3/4 cup of canned pumpkin puree so you’ll probably have 1 1/4 cups leftover. Freeze it or use it to make Butterscotch Pumpkin Pie, Pumpkin Tres Leches Cake, or Pumpkin Macaroni and Cheese.
Nutrition Information
Show Details
Serving
4g
Calories
504kcal
(25%)
Carbohydrates
91g
(30%)
Protein
17g
(34%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
650mg
(27%)
Potassium
414mg
(12%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
7482IU
(150%)
Vitamin C
3mg
(3%)
Calcium
65mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 504kcal | 25% |
| Carbohydrates | 91g | 30% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 650mg | 27% |
| Potassium | 414mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 7482IU | 150% |
| Vitamin C | 3mg | 3% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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