“This one's so quick and easy, and its understated class makes it a fantastic entree at a dinner party. It's done the rounds between all my friends, and we love it as a quick and gorgeous dinner! This pasta tastes divine, it's quick, simple, looks beautiful, and if that's not enough, it's also incredibly budget-and waistline-friendly! Goes well visually and palatably with a fresh green salad.” - by Cherryskin
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.
- Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color.
- Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 341 cal
- 17%
- Fat
- 7.1 g
- 11%
- Carbs
- 61.2 g
- 20%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"Although I am a vegetarian, this recipe was too healthy tasting even for me! I did not find it easy (peeling and grating pumpkin takes time - even with a food processor!) or quick...It was also VERY ..." See moresquashy tasting."
SHANESMOMMY
"I thought this was ok. I added a can of diced tomatoes because I knew my 5 year old would turn his nose up if it didn't look more like spaghetti. I also used canned pumpkin puree because I was searc..." See morehing for recipes to use a spare can I had in my pantry. I might make this again, but will doctor it up to fit our tastes."
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