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Fusilli pasta with creamy pumpkin Sauce

2 cloves garlic
2 Tbsp. butter
1 can pumpkin purée
1 1/4 cup veggie broth
1/8 tsp nutmeg
1/8 tsp chili powder
1/8 tsp cayenne pepper
8 oz. or half box of fusilli pasta
Begin boiling a large pot of water for your pasta. Once the water is boiling, add the pasta and boil until al dente (7-10 minutes). Drain in a colander.
While waiting for the water to boil, prepare the sauce. Mince two cloves of garlic and add them to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the pumpkin purée and 1 cup of broth to the skillet and stir to combine. Add the nutmeg, chili powder, cayenne pepper, and some freshly cracked black pepper. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 10 minutes), stirring occasionally. The sauce will thicken – add the extra ¼ cup of broth if necessary to keep it the consistency creamy but not too thick.
Once the pasta is finished cooking and is draining in a colander, turn off the heat on the sauce and (optional) stir in a little more butter or almond milk. Taste the sauce and add salt if needed. Finally, stir the drained pasta in to the sauce and serve topped with cilantro and fresh cracked pepper.
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