Classy Pumpkin Pasta Recipe -
Classy Pumpkin Pasta Recipe

Classy Pumpkin Pasta

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"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.
  3. Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color.
  4. Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2003

I thought this recipe was very simple and fast. My husband even liked it and he is a very picky eater!

Most Helpful Critical Review
Dec 15, 2003

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.


12 Ratings

Aug 31, 2006

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.

Dec 13, 2007

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.

Sep 07, 2005

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. :)

Jan 16, 2003

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.

Dec 10, 2008

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.

Nov 22, 2010

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!


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 61.2 g
  • 20%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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