Ever since our honeymoon I have wanted to try and replicate one of the best dishes we have ever eaten. We had a pasta in a pumpkin cream sauce that was just out of this world. It wasn’t too pumpkin-y but had just a nice rounded out flavor. So I went in search and found this recipe on the Washington Post. This pasta was really good. Like an alfredo with a hint of pumpkin. While it didn’t taste like the one from our honeymoon, it was a really great fall dinner. I also made this a little lighter by using fat free half and half instead of heavy cream.
Pasta with Pumpkin Cream Sauce
Source: Washington Post Adapted from “The Ski House Cookbook,” by Tina Anderson and Sarah Pinneo
Ingredients:
Fettucine Noodles, or pasta of your choice
1 medium vidalia onion, minced
Fettucine Noodles, or pasta of your choice
1 medium vidalia onion, minced
3 medium cloves garlic
2 sprigs sage leaves, finely chopped
1 tablespoon olive oil
3/4 cup canned unsweetened pumpkin puree
3/4 cup low-sodium chicken broth
1/2 cup fat free half & half
Kosher salt
Freshly ground black pepper
1/4 cup grated Parmesan cheese
2 sprigs sage leaves, finely chopped
1 tablespoon olive oil
3/4 cup canned unsweetened pumpkin puree
3/4 cup low-sodium chicken broth
1/2 cup fat free half & half
Kosher salt
Freshly ground black pepper
1/4 cup grated Parmesan cheese
Directions:
Bring a large pot of to a boil over medium-high heat. Add sald and pour in the pasta and cook according to package directions.
Bring a large pot of to a boil over medium-high heat. Add sald and pour in the pasta and cook according to package directions.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic; cook for 3 minutes, stirring, until they have softened. Stir in the pumpkin puree, chicken broth, half & half, and 1/2 of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Serve and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
Ohmigosh!! I am totally going to make this tonight.
This sounds so good! I am going to definitely be making this for dinner soon!
Oh yum! This looks so perfect! I think I'll be making it soon! 😀
Definitely sounds delicious and like something I would love to try!
That sounds great, and a little different than the average pasta dish. It looks great!
I’m pinning this. It sounds awesome! I wonder what type of protein would work with this? Probably chicken, huh? any other thoughts?
Chicken would prob work best or turkey breast. Hope you enjoy if you try it!