Name: Frugal Pumpkin Pasta recipe
Ingredients: 1 (16 ounce) package spaghetti;2 tablespoons olive oil;3 cloves garlic, minced;½ red onion, chopped;2 cups chicken stock;1 (15 ounce) can pumpkin puree;½ cup fat free half-and-half;1 dash hot pepper sauce;1 pinch ground cinnamon;1 pinch ground nutmeg;salt and ground black pepper to taste;1 (8 ounce) package goat cheese, crumbled

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Ingredients

1 (16 ounce) package spaghetti 2 tablespoons olive oil 3 cloves garlic, minced ½ red onion, chopped 2 cups chicken stock 1 (15 ounce) can pumpkin puree ½ cup fat free half-and-half 1 dash hot pepper sauce 1 pinch ground cinnamon 1 pinch ground nutmeg salt and ground black pepper to taste 1 (8 ounce) package goat cheese, crumbled

Nutrition Info

752.1 calories carbohydrate: 99.3 g cholesterol: 46.7 mg fat: 26.5 g fiber: 7.2 g protein: 29.4 g saturatedFat: 13.5 g servingSize: - sodium: 950.3 mg sugar: 10.4 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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