Pasta Squiggles with Pumpkin Sauce Recipe

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Pasta Squiggles with Pumpkin Sauce Recipe
Pasta Squiggles with Pumpkin Sauce Recipe photo by Taste of Home
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Pasta Squiggles with Pumpkin Sauce Recipe

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4 1 1
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My family loves this spiral pasta in a tasty pumpkin sauce. Make it for Halloween and call it Creepy-Crawly Noodles! —Lily Julow, Lawrenceville, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) cellentani or spiral pasta
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 1 large sweet red pepper, finely chopped
  • 3 garlic cloves, minced
  • 2 cups chicken or vegetable broth
  • 1 cup canned pumpkin
  • 1/4 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped fresh parsley
  • Grated Parmesan cheese

Directions

In a Dutch oven, cook pasta according to package directions. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, cream, salt, nutmeg and pepper. Bring to a boil. Reduce heat, simmer, uncovered, 8-10 minutes or until slightly thickened.
Drain pasta and return to pan. Stir in pumpkin mixture and parsley. Sprinkle servings with cheese. Yield: 6 servings.
Originally published as Pasta Squiggles with Pumpkin Sauce in Halloween Bookazine 2015 2015, p126

Nutritional Facts

1-1/2 cups (calculated without Parmesan cheese): 381 calories, 10g fat (5g saturated fat), 26mg cholesterol, 764mg sodium, 64g carbohydrate (7g sugars, 5g fiber), 12g protein.

  • 1 package (16 ounces) cellentani or spiral pasta
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 1 large sweet red pepper, finely chopped
  • 3 garlic cloves, minced
  • 2 cups chicken or vegetable broth
  • 1 cup canned pumpkin
  • 1/4 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1/4 cup finely chopped fresh parsley
  • Grated Parmesan cheese
  1. In a Dutch oven, cook pasta according to package directions. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, cream, salt, nutmeg and pepper. Bring to a boil. Reduce heat, simmer, uncovered, 8-10 minutes or until slightly thickened.
  2. Drain pasta and return to pan. Stir in pumpkin mixture and parsley. Sprinkle servings with cheese. Yield: 6 servings.
Originally published as Pasta Squiggles with Pumpkin Sauce in Halloween Bookazine 2015 2015, p126

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PrplMonky5 User ID: 6612040 245599
Reviewed Mar. 17, 2016

"This was a pretty good meal! The pumpkin flavor wasn't overpowering at all. In fact, I might add a bit more "pumpkin-y" spice to it next time. The red peppers gave it just the right amount of sweetness. Don't forget the parmesan, because it really helps bring out the flavor. I paired this with apple & onion flavored sausage. It made a lot, so next time I'll cut the recipe in half. Overall, a good "something different" recipe!"

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