Creamy Pumpkin Pasta Recipe
This Creamy Pumpkin Pasta is ready in under 15 minutes! Pumpkin is blended into the sauce with cream, parmesan, garlic and chicken stock, to make a tasty sauce packed with hidden veg.
Servings: 4 people
Equipment
Ingredients
- 400 g gluten free pasta
- 1 tbsp olive oil
- 3 tsp chopped garlic
- 0.5 tsp dried sage
- 300 g pumpkin puree
- 35 g grated parmesan cheese
- 150 ml chicken stock
- 75 ml double cream
Instructions
- Cook the pasta as per the pack instructions in boiling, salted water. Usually, this is around 10 minutes, meaning you can make the sauce while the pasta cooks.
- To make the sauce, add the olive oil to a pan and place on a low heat. Add the garlic and sage and fry for 2 minutes, stirring well.
- Add the pumpkin puree and parmesan, mix well.
- Pour in the chicken stock and double cream and mix. Bring to the boil and then simmer until the pasta is cooked. Season with salt and black pepper to taste.
- Drain the cooked pasta, add to the sauce and stir to coat. Serve straight away with extra parmesan cheese on top.
Notes
- The pumpkin sauce can be kept in the fridge for up to 2 days (or frozen) and then reheated to eat. I recommend cooking the pasta from fresh to serve.
- Feel free to add any extras to this - it works well with roasted peppers, tenderstem broccoli, shredded cooked chicken or even tofu chunks.
- You could also add some chunks of roasted pumpkin or butternut squash for a more intense flavour and added texture.
Nutrition
Serving: 1 portion | Calories: 520kcal | Carbohydrates: 83g | Protein: 14g | Fat: 16g | Fiber: 4g | Sugar: 4g
