Pumpkin Pasta Sauce
Kate Miller
Scrumptious served over cheese ravioli.
Ingredients
- 1/4 cup butter
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 1 15 oz can pumpkin puree
- 1/2 cup chicken stock
- 3/4 cup whole milk
- 1 1/4 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/8 tsp nutmeg
- 1/4 cup chopped parsley
Directions
- Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2 to 3 minutes until shallots are tender.
- 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.
Nutrition Facts
Calories 169
Calories from Fat 81 (48%)
(14%)Total Fat 9g
(28%)Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(8%)Cholesterol 25mg
(25%)Sodium 596mg
(12%)Potassium 412mg
Total Carbohydrate 20g
(9%)Dietary Fiber 2g
Sugars 4g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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