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Frugal Pumpkin Pasta

Frugal Pumpkin Pasta

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
SBFRIAR

SBFRIAR

Pasta served with a delicious, light, economical sauce for a warm fall or winter meal. Serve with garlic bread and peas.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 752 kcal
  • 38%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 99.3g
  • 32%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 1047 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Becca17
10

Becca17

11/10/2009

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 low-fat mozzerella instead of goat cheese as that is what I had on-hand. Will make again.

Shauna McNabb
9

Shauna McNabb

11/30/2010

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 garlic 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
8

KiwiDisco

10/27/2010

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 cheese instead of the goat cheese. stir frequently! I also used ricotta ravioli instead of spaghetti

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