Pumpkin makes a delicious pasta sauce recipe, and it's actually a traditional Italian pasta sauce recipe - tastier than tomato sauce, we think!
This quick easy pasta recipe is from Vegan Unplugged. You don't have to be unplugged or vegan to benefit from quick easy recipes like this one, using canned & packaged foods.
Total Prep and Cook Time: 20 minutes
Nutrition Data, 207 g Serving: 452 cal, 75g carb, 11g fat, 17mg sodium, 7g fiber, 15 g protein, low Cholesterol, good source Vit A, Thiamin, Folate. Estimated glycemic load 46
Canned pumpkin would work great in this pasta sauce recipe, but I pretended I was using up my fresh produce, including a butternut squash. Since the power wasn't actually out, I cooked the squash in the crock pot, then pureed it in the blender, and carried on with the recipe.
Pasta tossed with a creamy sage-infused pumpkin sauce, and sprinkled with walnuts, is good enough to make you forget this is Pantry Cuisine. If water is at a premium, scratch angel hair pasta in favor of pouring a small amount of boiling water over a few ramen noodle bricks, then drain and proceed with the recipe.
Question: I've received a butternut squash in my organic delivery, can I use that instead of pumpkin? - Louisa G.
Answer: Absolutely! Cut it into large chunks (with skin on), bake it covered until tender, scoop out the squash from the skins, mash it, then proceed with the recipe. It won't be nearly as thick as canned pumpkin, so you'll want to reduce the water in the recipe. Start with 1/4 cup of water and go from there - Judith
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