Creamy Pumpkin Pasta Sauce
A quick creamy pumpkin sauce for pasta (or pizza). Serves 4-6.
Ingredients
| 1 tbsp | 15 ml | olive oil |
| 4 cloves | garlic, grated or finely minced | |
| 1 can | pumpkin puree (about 2 cups) | |
| 1 cup | 240 ml | milk |
| 1/2 tsp | 2.5 ml | salt |
| 1 tbsp | 15 ml | vinegar |
| 1/4 tsp | 1.3 ml | dried oregano |
| 1/2 tsp | 2.5 ml | dried basil |
| a dash | chili powder | |
| for garnish | fresh herbs, parmesan cheese (garnish) |
Instructions
Serves: 4-6
- Warm oil in large pan and sauté garlic over low heat for about a minute, until fragrant, but not brown.
- Mix together remaining ingredients and cook for about 5 minutes. Taste to adjust seasoning as desired.
- To serve with pasta, just add cooked pasta to sauce and stir well. Serve and top with Parmesan cheese!
- Or - use this delicious sauce for pizza!
NOTES: If you're really in a bind, you can replace the fresh garlic with 1 teaspoon powdered garlic. I tried it both ways and preferred the fresh, but the powder was good too! For Vegan or Paleo: substitute the dairy milk with almond milk (or maybe coconut milk?). The original recipe used almond milk - so it will be delicious still, I promise. Make your own homemade pumpkin puree with this recipe from The Pioneer Woman. I made the sauce and added spicy Italian sausage and seasoned it with sage and paprika instead of the oregano and basil. I then added 1 cup of sharp cheddar cheese to the sauce, stirred that in, then mixed in rigatoni. I put it all in a casserole dish, topped with more cheddar cheese and baked at 350 degrees for 30 minutes. I husband was skeptical but he really enjoyed this.
From http://www.frugalnutrition.com/creamy-pumpkin-pasta-sauce-recipe/