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Frugal Pumpkin Pasta

Rated as 4 out of 5 Stars
1

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

40 m servings 752
Original recipe yields 4 servings

Directions

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  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.
  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 752 calories; 26.5 99.3 29.4 47 950 Full nutrition

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Reviews

Read all reviews 15
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was a tasty, easy recipe that can easily be played around with. I made with whole-wheat spaghettig and omitted the onion and used a bit more cinnamon, garlic and nutmeg than listed. I also ...

Most helpful critical review

Overall quite good. I don't know how the goat cheese is supposed to be "Frugal" I thought it rather pricey. Next time I may substitute cream cheese instead, or just omit. Don't think it really a...

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This was a tasty, easy recipe that can easily be played around with. I made with whole-wheat spaghettig and omitted the onion and used a bit more cinnamon, garlic and nutmeg than listed. I also ...

This was delicious. Though I did make some changes based on the ingredients I had on hand. I used penne pasta and 1 whole red onion. I mixed the pumpkin ( I used about 20 oz) with the onion a...

Turned out Fantastic! even my boyfriend who is not a huge pumpkin fan said it was great and got seconds!. I omitted the red onion, instead of half and half I used fat free sour cream and 4 oz cr...

I really didn't like the sauce, but I gave the recipe four stars because my dislike was due to my taste. I decided I REALLY do not like pumpkin! It was very different, and I just couldn't get us...

Overall quite good. I don't know how the goat cheese is supposed to be "Frugal" I thought it rather pricey. Next time I may substitute cream cheese instead, or just omit. Don't think it really a...

This was a really easy and very tasty recipe. I made it with twisty pasta and served it with peas and it was a big hit. The only comment that I have is that it makes WAY more than four servings...

Neither great nor horrible. The kids wouldn't eat it. I used Feta because that's what I had. Maybe more Feta would make it better. Overall, it just needed to be more robust.

This came out really bland and I had to spice it up quite a bit! I added more hot sauce, cinnamon, nutmeg, and added a bit of pumpkin pie spice and ginger. I just could not get it to say, "WOW...

The pasta sauce didnt have very much taste to it. I had to douse it with parmesan cheese and even then I still wasnt a fan. I dont think I'll be making this one again.