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Pumpkin Pasta Sauce with Corn and Shallots

I had been wanting to make a pumpkin based pasta sauce for a long time and seeing I had a few left over cans of pumpkin puree that were still good, I went for it!

I know pumpkin is not everyone’s favorite, nor does it taste good in everything. I have to admit, it was delectable! It offers up a decadent, velvety and surprisingly quick-to-make pasta covering for most pasta types.

If you’re looking for a delicious and easy pumpkin recipe, this is it! It came out exceptionally well with just a few ingredients! If you are a meat lover, you can add meat to this recipe very easily.

Pumpkin Pasta Sauce

Pumpkin Pasta Sauce with Corn and Shallots

Servings: 8 servings

Total Time: 25 minutes

Ingredients:

1/2 Tbsp. Olive Oil

 1 1/2 cans Pumpkin Puree

2 cups Whole Corn Kernels

3 Shallots (medium, minced – blended preferred)

2 cups Vegetable Broth

1 1/2 cup Heavy Cream

1 Tbsp Dried Oregano (1/2 Tbsp. fresh oregano)

1 Tbsp Garlic (minced)

2 tsp. Red Chili Pepper (Cayenne is fine)

(if needed 1/2 tsp Garlic Powder and Pinch of Onion Powder)

1 tsp Salt

Pinch of Pepper

Directions:

In a sauce pan place oil and shallots. Saute for a minute, then add the garlic, oregano, and red chili pepper for another minute.

Once evenly sauteed, add the pumpkin puree and broth. Mix it well.

Next, add the heavy cream and bring to a boil. Once it hits a boil, bring it down to low-medium heat and cook for 10 minutes.

Add the corn and the remaining ingredients. Cook for 10 minutes more and set aside to cool once finished.

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Pumpkin Pasta Sauce with Corn and Shallots
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Sauces
Serves: 8
Ingredients:
  • ½ Tbsp. Olive Oil
  • 1½ cans Pumpkin Puree
  • 2 cups Whole Corn Kernels
  • 3 Shallots (medium, minced - blended preferred)
  • 2 cups Vegetable Broth
  • 1½ cup Heavy Cream
  • 1 Tbsp Dried Oregano (1/2 Tbsp. fresh oregano)
  • 1 Tbsp Garlic (minced)
  • 2 tsp. Red Chili Pepper (Cayenne is fine)
  • (if needed ½ tsp Garlic Powder and Pinch of Onion Powder)
  • 1 tsp Salt
  • Pinch of Pepper
Directions:
  1. In a sauce pan place oil and shallots. Saute for a minute, then add the garlic, oregano, and red chili pepper for another minute.
  2. Once evenly sauteed, add the pumpkin puree and broth. Mix it well.
  3. Next, add the heavy cream and bring to a boil. Once it hits a boil, bring it down to low-medium heat and cook for 10 minutes.
  4. Add the corn and the remaining ingredients. Cook for 10 minutes more and set aside to cool once finished.

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