frugal pumpkin pasta

Ingredients

• Servings: 4
• 1 (16 ounce) package spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 red onion, chopped
• 2 cups chicken stock
• 1 (15 ounce) can pumpkin puree
• 1/2 cup fat free half-and-half
• 1 dash hot pepper sauce
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• salt and ground black pepper to taste
• 1 (8 ounce) package goat cheese, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.
• 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.