“Pasta served with a delicious, light, economical sauce for a warm fall or winter meal. Serve with garlic bread and peas.” - by SBFRIAR
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken stock, pumpkin puree, and half-and-half. Season with hot pepper sauce, cinnamon, nutmeg, salt, and pepper. Reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes. Toss goat cheese into pumpkin sauce and heat through. Serve over pasta.
Nutrition
Amount Per Serving (4 total)
- Calories
- 752 cal
- 38%
- Fat
- 26.5 g
- 41%
- Carbs
- 99.3 g
- 32%
Based on a 2,000 calorie diet
Share It
Reviews (13)
Rate This Recipe
"This was a tasty, easy recipe that can easily be played around with. I made with whole-wheat spaghettig and omitted the onion and used a bit more cinnamon, garlic and nutmeg than listed. I also used l..." See moreow-fat mozzerella instead of goat cheese as that is what I had on-hand. Will make again."
Shauna McNabb
"This was delicious. Though I did make some changes based on the ingredients I had on hand. I used penne pasta and 1 whole red onion. I mixed the pumpkin ( I used about 20 oz) with the onion and gar..." See morelic and then added enough chicken stock and half-and-half to make it the proper constistency (no where near 2 C chicken stock). I used only a pinch of cinnamon and it was still way too much, tasted like pumpkin pie. I ended up making it a little too spicy trying to mask the cinnamon taste. Just before it was finished I mixed in about 1/4 C fresh grated parmesan and about 6 oz skim ricotta that I needed to use up. This would have been a five-star recipe without the cinnamon, which is how I will make it in the future. Thanks!"
KiwiDisco
"Turned out Fantastic! even my boyfriend who is not a huge pumpkin fan said it was great and got seconds!. I omitted the red onion, instead of half and half I used fat free sour cream and 4 oz cream ch..." See moreeese instead of the goat cheese. stir frequently! I also used ricotta ravioli instead of spaghetti"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
