Creamy Pumpkin Pasta (Skinny & Vegetarian

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 1 Onion
  • 1 cup Pumpkin puree

• Canned Goods

  • 2 cups Evaporated milk, fat-free

• Pasta & Grains

  • 1 lb Linguine, whole wheat

• Baking & Spices

  • 1/2 tsp Black pepper, Cracked
  • 1 pinch Cayenne pepper
  • 1/8 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1/2 tbsp Butter, unsalted
  • 1/4 cup Parmesan cheese

Found on yummyhealthyeasy.com

Description

Ingredients

• 1 tsp. olive oil
• ½ 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)
• ½ tsp. cracked black pepper
• ⅛ tsp. nutmeg
• ⅛ tsp. cinnamon
• pinch of cayenne pepper, if desired
• ¼ cup finely shredded parmesan cheese, plus more for serving
• 1 lb. whole wheat linguine, or other favorite pasta/zucchini noodles

Directions

• 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, 1½ cups evaporated milk, ¾ 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!