Pasta with Pumpkin Sauce recipe

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Ingredients

2 pounds pumpkin, peeled and cubed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1 (16 ounce) package penne pasta
2 pinches ground nutmeg
¼ cup grated Parmesan cheese

Nutrition Info

544.2 calories
carbohydrate: 96.7 g
cholesterol: 4.4 mg
fat: 11.2 g
fiber: 5 g
protein: 19.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 123.5 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine cubed pumpkin with olive oil in a bowl and season with salt and pepper. Spread out on a baking sheet.

  3. Bake in the preheated oven until pumpkin is very soft and has browned slightly, about 45 minutes.

  4. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Reserve at least 1 cup of cooking water and drain pasta.

  5. Combine roasted pumpkin, nutmeg, and 1/2 cup of reserved cooking water in a blender, blend until smooth. Add more water if mixture is too thick. Mix in Parmesan cheese and season with salt and pepper. Serve with the cooked penne.

Recipe Yield

4 servings

Recipe Note

This vegetarian pasta dish is wonderfully creamy without any added cream, and the caramelized pumpkin adds sweetness without added sugar.

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