Frugal Pumpkin Pasta Recipe - Allrecipes.com
Frugal Pumpkin Pasta Recipe
  • READY IN 40 mins

Frugal Pumpkin Pasta

Recipe by  

"Pasta served with a delicious, light, economical sauce for a warm fall or winter meal. Serve with garlic bread and peas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken stock, pumpkin puree, and half-and-half. Season with hot pepper sauce, cinnamon, nutmeg, salt, and pepper. Reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes. Toss goat cheese into pumpkin sauce and heat through. Serve over pasta.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2009

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.

 
Most Helpful Critical Review
Nov 06, 2009

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.

 

17 Ratings

Nov 30, 2010

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!

 
Oct 27, 2010

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

 
Feb 16, 2010

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

 
Oct 28, 2009

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?

 
Oct 29, 2010

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.

 
Nov 12, 2009

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.

 

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Nutrition

  • Calories
  • 752 kcal
  • 38%
  • Carbohydrates
  • 99.3 g
  • 32%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 1047 mg
  • 42%

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

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