Frugal Pumpkin Pasta

Frugal Pumpkin Pasta

SBFRIAR

"Pasta served with a delicious, light, economical sauce for a warm fall or winter meal. Serve with garlic bread and peas."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 752 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 752 kcal
  • 38%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 99.3g
  • 32%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 a...

Most helpful
Most positive
Least positive
Newest

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 ...

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 a...

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 cr...

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 us...

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 a...

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...

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...

The pasta sauce didnt have very much taste to it. I had to douse it with parmesan cheese and even then I still wasnt a fan. I dont think I'll be making this one again.

Other stories that may interest you