Creamy Pumpkin Pasta (Skinny & Vegetarian)
Recipe type: Dinner
Creamy Pumpkin Pasta that's vegetarian, skinny, easy to make and absolutely delicious!
  • 1 tsp. olive oil
  • ½ Tbsp. unsalted butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup pumpkin puree
  • 2 cups fat-free evaporated milk
  • 1 tsp. salt (or more to taste)
  • ½ tsp. cracked black pepper
  • ⅛ tsp. nutmeg
  • ⅛ tsp. cinnamon
  • pinch of cayenne pepper, if desired
  • ¼ cup finely shredded parmesan cheese, plus more for serving
  • 1 lb. whole wheat linguine, or other favorite pasta/zucchini noodles
  1. In a skillet, melt butter in olive oil over medium heat. Add onion and stir until translucent. Add garlic and stir until fragrant.
  2. Pour onion and garlic mixture into a blender (I used a Vitamix). Add pumpkin, 1½ cups evaporated milk, ¾ tsp. salt, pepper, nutmeg and cinnamon (and cayenne if desired). Blend until smooth. If too thick, continue adding evaporated milk until consistency desired. Taste and add any extra salt or seasonings.
  3. Pour mixture back into skillet and heat over medium until bubbling. Cook until sauce is the thickness preferred. Add in parmesan cheese and let melt.
  4. Add in cooked and drained pasta. Toss to coat. Serve with extra parmesan cheese. Enjoy!
Recipe by Yummy Healthy Easy at