Pumpkin Pasta Sauce

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Love creamy pasta sauces but don’t want the fat and calories? Try this easy and healthy way of making a delicious pasta sauce packed full of flavour

The first step is to follow the recipe for making Baked Pumpkin here.

Pumpkin roasting with onion and garlic

When pumpkin has finished baking, reserve a handful of segments to garnish your pasta with.

Place the rest in a blender and blend until smooth and creamy.

If you leave it until the pumpkin goes cold, it won’t be as smooth.

Here you have a delicious pumpkin sauce.

Cook your pasta as per packet instructions and drain.

Place pumpkin back in the large saucepan (no heat) that the pasta was boiling in (minus the water) and stir through some of the pasta sauce.

Add a little at a time to prevent over-doing the sauce.

Garnish with salt and pepper

Other serving suggestions:

  • Serve with parmesan
  • Steamed snow peas
  • Add frozen peas as you are adding the sauce and keep on the heat until peas are cooked.
  • Slices chicken breast
  • Steamed broccoli
  • Capers
  • Blue Cheese
  • Almonds

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siganture

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3 thoughts on “Pumpkin Pasta Sauce

  1. Pingback: Pumpkin Four Ways | The Nutrition Guru and the Chef

  2. Hey I’m gonna try this and was wondering do you add anything to the pumpkin sauce to make it more flavourful while it’s on the boil? And when you puree it, do you puree it with the onions and garlic?

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