Pumpkin Pasta
Ingredients
The sauce
-
2
tablespoons
unsalted butter
-
1
unit
shallot, minced
-
2
cloves
garlic, minced
-
1
teaspoon
ancho chile powder
-
1
teaspoon
ground cumin
-
1
teaspoon
salt
-
¼
teaspoon
dried oregano
-
¼
teaspoon
ground coriander
-
pinch
unit
ground cayenne
-
pinch
unit
ground cloves
-
¾
cup
100% pure canned pumpkin
-
3
tablespoons
plain Greek yogurt or crème fraîche
-
¾
cup
reserved pasta water
The pasta
-
1
pound
spaghetti or pasta of choice
Instructions
- Melt butter in a medium saucepan over medium heat, then add shallot and garlic, cooking until soft.
- Stir in spices and cook until fragrant, then add pumpkin puree and yogurt, warming through.
- In a large pot, boil salted water and cook pasta until al dente, reserving ¾ cup of pasta water before draining.
- Combine the pumpkin sauce with the drained pasta, adding reserved pasta water as needed to achieve desired consistency.
- Serve garnished with pumpkin seeds.
Nutrition Facts (estimated)
Servings
4 servings
Calories
504
Total fat
8g
Total carbohydrates
91g
Total protein
17g
Sodium
650mg
Cholesterol
16mg
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