I had some roasted pumpkin, I roasted and grilled up a lot when making Naked Pumpkin Fajitas to use for other meals. I decided I wanted to make a pasta sauce with it. This does make extra sauce but we have some members of the family that like a lot more sauce on their pasta, and some that don’t like so much. I figured make extra using all the pumpkin as leftovers could also be enjoyed as soup. I added tomatoes to mine and the girls did not, it is optional. Parmesan cheese nicely compliments the pumpkin but is also optional.
Pasta with Pumpkin Sauce
Makes 6-8 servings
2 c vegetable broth
3 c mashed roasted pumpkin, 1 medium pie pumpkin
2 larges cloves of garlic
1 TBSP extra virgin olive oil
Sea salt and pepper to taste
Dash of fresh grated nutmeg
16 lb pasta of choice (used angel hair)
1/2- 3/4 c grated parmesan cheese, optional
1 can diced tomatoes, or 1-2c fresh chopped, optional
Start a large pot of water for the pasta. In a Vitamix or food processor blend together broth and pumpkin until smooth. Grate in garlic cloves and nutmeg, add oil and process until smooth. At this point if you are using a Vitmix you can warm on the soup setting, otherwise pour into a pan and heat. Season sauce to taste with salt and pepper, if you are going to top with parmesan cheese remembering it is salty as well. Drop pasta when water is boiling and cook per instructions, as length of time depends on pasta you are using. Drain noodles and toss with sauce or if you are a topper plate pasta and top with sauce. Top with tomatoes and or optional parmesan if desired. Enjoy!
