|Inside-Out Pumpkin Ravioli garnished with Pepitas|
Mixing pumpkin puree with milk makes a deliciously creamy, smooth sauce that tastes rich and cheesy before you even add the parm. There is nothing more satisfying than taking a bite of penne and warm, creamy sauce oozes out of the center. As an optional garnish, some pan-toasted pepitas (pumpkin seeds) are lovely.
This is one of the easiest pasta sauce on the planet to make. It is also one of the only creamy pasta dishes in which the sauce is made out of a vegetable! Serve it with whole wheat pasta and pat yourself on the back for making such a healthy, creative meal.
Pumpkin Cream Sauce
1 t olive oil or cooking spray
3 cloves garlic, minced
1 15 oz can pumpkin puree
1 1/2 cups lowfat milk
1/2 t Italian seasoning
salt, pepper, and red pepper flakes to taste
sprinkle of smoked paprika (optional)
1/3 cup grated Parmesan cheese
serve with about 12-16 whole wheat pasta, cooked
While your pasta is cooking, in a saucepan, saute garlic in olive oil or cooking spray. Add all remaining ingredients except Parmesan. Bring to a simmer. Add more milk or water to thin if necessary. It should reach the consistency of a cream sauce. Remove from heat and stir in Parm. To serve, pour over pasta.