"Pasta served with a delicious, light, economical sauce for a warm fall or winter meal. Serve with garlic bread and peas." — SBFRIAR
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1 (16 ounce) package
red onion, chopped
1 (15 ounce) can
fat free half-and-half
hot pepper sauce
salt and ground black pepper to taste
1 (8 ounce) package
goat cheese, crumbled
This was a tasty, easy recipe that can easily be played around with. I made with whole-wheat spaghettig and omitted the onion and used a bit more cinnamon, garlic and nutmeg than listed. I also used low-fat mozzerella instead of goat cheese as that is what I had on-hand. Will make again.
Overall quite good. I don't know how the goat cheese is supposed to be "Frugal" I thought it rather pricey. Next time I may substitute cream cheese instead, or just omit. Don't think it really added anything.
This was delicious. Though I did make some changes based on the ingredients I had on hand. I used penne pasta and 1 whole red onion. I mixed the pumpkin ( I used about 20 oz) with the onion and garlic and then added enough chicken stock and half-and-half to make it the proper constistency (no where near 2 C chicken stock). I used only a pinch of cinnamon and it was still way too much, tasted like pumpkin pie. I ended up making it a little too spicy trying to mask the cinnamon taste. Just before it was finished I mixed in about 1/4 C fresh grated parmesan and about 6 oz skim ricotta that I needed to use up. This would have been a five-star recipe without the cinnamon, which is how I will make it in the future. Thanks!
Turned out Fantastic! even my boyfriend who is not a huge pumpkin fan said it was great and got seconds!. I omitted the red onion, instead of half and half I used fat free sour cream and 4 oz cream cheese instead of the goat cheese. stir frequently! I also used ricotta ravioli instead of spaghetti
I really didn't like the sauce, but I gave the recipe four stars because my dislike was due to my taste. I decided I REALLY do not like pumpkin! It was very different, and I just couldn't get used to it. If you are looking for something different to try, you might like this, or you might not. How will you know if you don't try?! :D
This was a really easy and very tasty recipe. I made it with twisty pasta and served it with peas and it was a big hit. The only comment that I have is that it makes WAY more than four servings. But who doesn't love leftovers?
Neither great nor horrible. The kids wouldn't eat it. I used Feta because that's what I had. Maybe more Feta would make it better. Overall, it just needed to be more robust.
This came out really bland and I had to spice it up quite a bit! I added more hot sauce, cinnamon, nutmeg, and added a bit of pumpkin pie spice and ginger. I just could not get it to say, "WOW." Definately not bad. I also added a can of white beans. I enjoyed it, but not outstanding.
* Percent Daily Values are based on a 2,000 calorie diet.
Frugal Pumpkin Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 239
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