Recipe by Cherryskin
"This one's so quick and easy, and its understated class makes it a fantastic entree at a dinner party. It's done the rounds between all my friends, and we love it as a quick and gorgeous dinner! This pasta tastes divine, it's quick, simple, looks beautiful, and if that's not enough, it's also incredibly budget-and waistline-friendly! Goes well visually and palatably with a fresh green salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry fettuccini noodles
peeled, seeded and grated pumpkin
2 1/2 tablespoons
lite sour cream
I thought this recipe was very simple and fast. My husband even liked it and he is a very picky eater!
Although I am a vegetarian, this recipe was too healthy tasting even for me! I did not find it easy (peeling and grating pumpkin takes time - even with a food processor!) or quick...It was also VERY squashy tasting.
I thought this was ok. I added a can of diced tomatoes because I knew my 5 year old would turn his nose up if it didn't look more like spaghetti. I also used canned pumpkin puree because I was searching for recipes to use a spare can I had in my pantry. I might make this again, but will doctor it up to fit our tastes.
I added more tomato paste and some tomato sauce- and some much-needed spices (salt/pepper/cumin/garlic). But was very tasty after a bit of tampering.
The consistency of the sauce is similar to pesto and was surprisly spicy. Delicious and was good with cashews and broccoli florets. Thank u Magdalene for the recipe. :)
Peeling, seeding and grating the pumpkin is not quick or easy (although using a food processor for the grating helps). Once that's done, the rest is simple. Sauce is good and certainly has pumpkin flavor, but is thick and doesn't stick to the pasta well.
I make something similar to this, but with butternut squash, roasted garlic, and madeira wine. I did not care for the overly-cloying texture, nor the taste of this dish. The mixture might be nice as a base for a vegetarian lasagna, however.
I used quinoa shells, and omitted the oil. Just about the time when the pasta was done, I added the pumpkin to the water; in that minute the pumpkin cooked. I just combined everything. This is good!
* Percent Daily Values are based on a 2,000 calorie diet.
Classy Pumpkin Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 64
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to turn canned pumpkin puree into a creamy pasta sauce.
Watch how to make a nice and spicy shrimp and scallop pasta in this video.
See how to make a delicious spring pasta loaded with fresh vegetables.