Savory Pumpkin Pasta Sauce

For the record, I didn’t completely puree the pumpkin. (Lazy.) The whole milk/heavy cream that the original recipe asked for was replaced with half & half (since we still had some left from that one time we made apple pie cheesecake and the pasta). I also threw in some chicken sauteed in garlic + spinach (to add some color/extra nutrients). Yayy. :O

Savory Pumpkin Pasta Sauce

Ingredients:
-1 lb whole wheat penne
-1¼ cups half & half
-¾ cup milk
-1 cup pumpkin puree
-½ tsp salt
-¼ tsp pepper
-½ tsp cumin
-½ tsp garlic powder
-dash of paprika
-cornstarch
-1 tbsp freshly grated parmesan

Instructions:
1) Cook the pasta noodles according to the directions on the package. While the noodles are boiling, mix half & half and pumpkin in a heavy saucepan over medium heat. Stir until smooth, and bring to a boil, stirring often so the milk doesn’t burn.
2) Allow to simmer for several minutes, stirring often, until mixture is slightly thickened. Add spices and stir to blend well. Drain noodles and dump them into a serving bowl. Pour sauce over noodles and stir to cover them completely. Sprinkle freshly grated Parmesan cheese over noodles and serve.
*If using fresh pumpkin, you can put the sauce in a blender and pulse it before pouring over noodles for a creamier sauce.

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