Frugal Pumpkin Pasta

Frugal Pumpkin Pasta
  • 1 (16 ounce) package spaghetti
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 red onion, chopped
  • 2 cups chicken stock
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup fat free half-and-half
  • 1 dash hot pepper sauce
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • salt and ground black pepper to taste
  • 1 (8 ounce) package goat cheese, crumbled


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken stock, pumpkin puree, and half-and-half. Season with hot pepper sauce, cinnamon, nutmeg, salt, and pepper. Reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes. Toss goat cheese into pumpkin sauce and heat through. Serve over pasta.

04/18/2018
Frugal Pumpkin Pasta, recipe PT15M PT1H 5 455 calories

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