Frugal Pumpkin Pasta

Pasta served with a delicious, light, economical sauce for a warm fall or winter meal. Serve with garlic bread and peas.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 752 Calories

Ingredients

• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 cups chicken stock
• 1 dash hot pepper sauce
• ½ red onion, chopped
• 1 (16 ounce) package spaghetti
• ½ cup fat free half-and-half
• 1 (8 ounce) package goat cheese, crumbled

Recipe Instructions

Step 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.

Step 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.