Pumpkin Pasta Sauce

1/4 c. butter

1 medium-sized shallot, minced (You can use 1/2 a small onion in place of the shallot if you want. However, the shallot does provide a nice mild flavor.)

3 cloves garlic, minced

1 15 oz. can pumpkin puree

1/2 c. chicken stock

3/4 c. milk

1 1/4 t. salt, more or less to taste

1/2 t. black pepper, more or less to taste

1/8 t. nutmeg

1/4 c. diced parsley


1. Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2-3 minutes, until shallots are tender.

2. Reduce heat to low and stir in the pumpkin puree. Cook for 2 minutes. Add the chicken stock, milk, salt, pepper and nutmeg. Stir to combine and simmer over low heat for about 5 minutes. Taste and adjust the salt and pepper, if needed. Stir in the parsley. Serve over pasta.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: