{"id":7489,"date":"2015-11-13T08:31:58","date_gmt":"2015-11-13T16:31:58","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=7489"},"modified":"2019-11-07T14:31:40","modified_gmt":"2019-11-07T22:31:40","slug":"pumpkin-pasta-sauce","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/pumpkin-pasta-sauce\/","title":{"rendered":"Creamy Pumpkin Pasta Sauce"},"content":{"rendered":"

It’s a very<\/em> pumpkin week here on 1IC… How better to follow up double-pumpkin cornbread muffins<\/a> than with a creamy pumpkin pasta sauce? <\/p>\n

Okay \u2013 let’s be honest. We’re all a little leery about the idea of making a pasta sauce with pumpkin puree, right? It just seems like a weird paring with pasta. Today, however, I hope to quell your apprehensions because this sauce has become one of my new favorites. There are so many layers of great flavors. <\/p>\n

First, there’s the Alfredo-like creaminess that comes from tahini, boosted with the umami of caramelized mushrooms and onions, all balanced beautifully by the brightness of the tomato and pumpkin purees. Toss with fettuccine, then garnish everything liberally with some fresh parsley and toasted pecans \u2013 in addition to being incredibly easy to make, this sauce is rich, decadent, and seriously delicious.<\/p>\n

\"Pumpkin_Pasta\"<\/p>\n

\"Pumpkin_Pasta_Overhead\"<\/p>\n

Makes 4-5 servings<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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