Description
This creamy pumpkin pasta sauce is rich, cozy, and ready in just 20 minutes. Made with pumpkin puree, cream cheese, and parmesan, it's a simple vegetarian dinner the whole family will love. Toss it with your favorite gluten free pasta for an easy fall weeknight meal.
Ingredients
- 1 cup Pumpkin Puree
- 1 cup Vegetable Broth
- 4 ounces Cream Cheese
- 1/3 cup Parmesan Cheese, grated
- 1 Tbsp. Olive Oil
- 1 tsp. Dried Rosemary
- 1/2 tsp. Sea Salt
- 1/2 tsp. Ground Black Pepper
- 12 ounce package Gluten Free Shells Pasta
Instructions
In a saucepan on medium heat add the pumpkin puree, vegetable broth, cream cheese, olive oil, dried rosemary, sea salt and pepper. Heat until lightly boiling while stirring constantly.
Once the ingredients have all melted together and creamy smooth sauce has formed add the parmesan cheese and stir in until melted completely.
Take the sauce off of the heat.
In a stockpot boil water with a teaspoon of sea salt. Cook the pasta per the instructions on the package.
Drain the pasta and then add it to your pasta. Stir thoroughly to coat the pasta with sauce.
Serve immediately while hot. You can add some extra grated parmesan cheese as a topping.
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Notes
I like to use full fat cream cheese. I find it melts easier and more consistently.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stove Top
- Cuisine: American