Monday, October 4, 2010

Linguine with Pumpkin Sauce

Source: Indigo's Sugar Spectrum

Fall has come upon us, which means only one thing.. It's PUMPKIN TIME! I have never had pumpkin ravioli, but I heard that it's pretty amazing. After a long tiring Sunday of running errands around town, my tummy had the random craving to try this out. But of course I was lazy and thought, why not just make pumpkin sauce? And so I did... :-)


  • 1 pound whole wheat linguine (or any pasta you prefer)
  • 1/2 onion chopped
  • 3 cloves garlic, grated
  • 2 cups vegetable broth
  • 1 15-ounce can of pureed organic pumpkin puree
  • 1/2 cup heavy cream
  • 1 Tablespoon red chili powder
  • 2-3 cups chopped spinach
  • 2 pinches ground cinnamon
  • 1 pinch nutmeg
  • Pepper to taste
  • 7 leaves fresh sage, thinly sliced
  • Grated Parmesan cheese
  • Flour for thickening
  1. Bring a large pot of water to a boil, salt it and add a little bit of olive oil. Then add the pasta and cook until al dente.
  2. Drain the pasta and rinse with cool water to prevent from drying out and sticking together.
  3. While the pasta is cooking, heat 2 Tablespoons of olive oil. Add the onions, garlic, and red chili powder until softened. Then add the chopped spinach.
  4. After the spinach starts to wilt and is cooked, stir in the vegetable broth, pumpkin puree, cinnamon, nutmeg, salt and pepper.
  5. After this simmers for a few minutes, add the cream.
  6. Lower the heat and let it simmer until it thickens to a desired consistency. (I had to whisk in about 1/3 cup of flour to thicken the sauce a bit.)
  7. Stir in the sage
  8. Serve the sauce over the linguine and top with shredded parmesan!
Kuty's Twist

I didn't have any "hot pepper sauce" so I went the predictable "kuty" route and added red chili powder. I also added spinach to add some more veggies into the recipe (I had a bunch of spinach which I knew wouldn't be used over the next few days.)

I also didn't have fresh sage, so I stirred in dried sage while I was cooking the onions.

I'm sure this would taste even better with ravioli or tortellini! But I was in a slightly healthy mood and felt like slurping up pasta :-)
I am also LOVING this whole wheat pasta. It tastes great and is super filling.

Warning: This definitely is a dish for those whole like a combo of sweet and spice. Many people don't like that hint of sweetness to dishes. This didn't come out too sweet, but I would suggest adding more red chili powder if the level of sweetness isn't to your liking.


  1. Omigod - this sounds AMAZING! And such a great idea for all those pumpkins we're bring back from the patches. I'm going to try this one (hopefully!)

  2. Yes! Kudos to you if you end up trying it with fresh pumpkin. Let me know how it comes out.

  3. Kuty, great recipe! tried it with real pumpkin puree (which as it turns out, needs to be from a real cooking pumpkin which is smaller than the 11lb beauty I picked up but DID NOT carve :)). It wasn't as sweet as I would've liked bc I used real pumpkin puree but everything else was perfect consistency and taste. The chili pepper and parmesan rounded out all the other ingredients really well.

  4. Thanks for trying it Arch! I didn't realize there were different pumpkins you cooked vs. carved. Even with the puree, I would have wanted it to be a bit sweeter.. maybe some brown sugar would help. :-)