Creamy Pumpkin Pasta (Skinny & Vegetarian)
Creamy Pumpkin Pasta that's vegetarian, skinny, easy to make and absolutely delicious!
Ingredients
- 1 tsp. olive oil
- 1/2 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
- 1/2 tsp. cracked black pepper
- 1/8 tsp. nutmeg
- 1/8 tsp. cinnamon
- pinch of cayenne pepper if desired
- 1/4 cup finely shredded parmesan cheese plus more for serving
- 1 lb. whole wheat linguine or other favorite pasta/zucchini noodles
Instructions
- In a skillet, melt butter in olive oil over medium heat. Add onion and stir until translucent. Add garlic and stir until fragrant.
- Pour onion and garlic mixture into a blender (I used a Vitamix). Add pumpkin, 1 1/2 cups evaporated milk, 3/4 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.
- 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.
- Add in cooked and drained pasta. Toss to coat. Serve with extra parmesan cheese. Enjoy!