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Halloween Pumpkin Pasta

Halloween Pumpkin Pasta
Prep Time
5 min
Cook Time
10 min
Yields
1 serving

Want to make something in the spirit of the season? Instead of a typical pasta sauce, give a pumpkin-based sauce a go!

Recipe adapted from a Martha Stewart recipe available here.

Courtesy of Bob and Carlene Deutscher of BS’ in the Kitchen.

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ingredients

250
g pasta
salt and pepper
2
Tbsp olive oil
1
Tbsp fresh rosemary
1
can (400 mL) pumpkin purée
1
clove garlic, minced
½
cup half-and-half cream
1
Tbsp white wine vinegar
1 ½
tsp paprika
2
- 3 pinches nutmeg
1
shallot, minced
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directions

Step 1

Start off by cooking your pasta in a large pot of boiling salted water until the pasta reaches its desired tenderness.

Step 2

While the pasta is cooking, in a large sauce pan, fry the fresh rosemary in olive oil for 1-2 minutes on medium heat. Once is begins to brown remove the rosemary from your pan onto paper towel.

Step 3

In the same pan, add in the pumpkin purée, garlic, half-and-half, white-wine vinegar, paprika, nutmeg and shallot. Cook the sauce, stirring regularly for about 3-5 minutes until the ingredients have combined and the sauce has warmed through.

Step 4

Season to taste with salt & pepper (feel free to add more half-and-half if the sauce is too thick).

Step 5

Once the sauce has finished, add in the rosemary and pasta, stir and serve!

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