Frugal Pumpkin Pasta recipe

All Recipes Main Dish Recipes Pasta Spaghetti Recipes

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

  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.

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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