Easy Pumpkin Pasta
Recipe By:
20 Minutes
2 Servings
Easy
Creamy pumpkin sauce over pasta made with real cauliflower!? That'll give 'em PUMPKIN to talk about!
Recipe credit: Well Plated by Erin
Ingredients
- 1 package Linguine Cauliflower Pasta
- 1 tbsp unsalted butter
- 1 tbsp gluten free flour
- 2 cloves garlic, minced
- 2 cups nonfat milk
- 1 cup pumpkin puree
- 3 oz reduced-fat cream cheese cut into chunks and at room temperature (do not use fat free)
- 1 tbsp fresh sage leaves, chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 pinch ground cayenne pepper
- 1/2 cup parmesan cheese, grated, for garnish
Cooking Instructions
- Bring 1 pot of salted water to a boil and cook CAULIPOWER Cauliflower Linguine according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
- Melt the butter in a large saucepan over medium heat, then add the flour and whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds then slowly pour in the milk, whisking constantly to smooth any clumps.
- Increase the heat to medium high, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne.
- Continue whisking until the cream cheese melts and the sauce is smooth. Add additional salt and pepper as desired.
- Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with parmesan and the remaining sage.
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