Creamy Pumpkin Pasta Sauce
Creamy Pumpkin Pasta Sauce, delicious fast and easy creamy squash/pumpkin pasta recipe. The perfect weeknight vegetarian dinner.
Servings: 4 servings
- 1 cup pumpkin purée fresh or canned purée only, drain in a sieve for approximately 10-15 minutes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 clove garlic chopped
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup cream
- 3 cups cooked al dente fettucine
- 2 tablespoons fresh chopped Italian parsley
In a large pan add olive oil and garlic, cook on low-medium heat 1 minute, add purée, salt, Parmesan and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese or flakes. Enjoy!
Calories: 247kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 222mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10045IU | Vitamin C: 5.4mg | Calcium: 65mg | Iron: 1.4mg