Frugal Pumpkin Pasta
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
61
Spice
52
Sweetness
39
Sourness
38
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
450 g
Spaghetti (package)2 tbsps
Olive Oil3 cloves
Garlic (minced)2 cups
Chicken Stock430 g
Pumpkin Puree (can)1 pinch
Ground Cinnamon1 pinch
Ground Nutmeg1
SaltDirections:
1
Toss goat cheese into pumpkin sauce and heat through
2
Serve over pasta
3
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
4
Once the water is boiling, stir in the spaghetti, and return to a boil
5
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes
6
Drain well in a colander set in the sink
7
Heat the olive oil in a skillet over medium heat
8
Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes
9
Stir in the chicken stock, pumpkin puree, and half-and-half
10
Season with hot pepper sauce, cinnamon, nutmeg, salt, and pepper
11
Reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes