Pasta with Pumpkin Cream Sauce (AKA Inside-Out Pumpkin Ravioli)

Inside-Out Pumpkin Ravioli garnished with Pepitas

I make this pasta sauce when I need to satisfy a craving for some really creamy, cheesy pasta while keeping it healthy. It may sound odd, but the pumpkin flavor is surprisingly mild; the sauce tastes mostly of the classic flavors of Parmesan and garlic. I shared this recipe with Glutenless Goddess, who is far more talented than I am at coming up with catchy names. She dubbed it "Inside Out Pumpkin Ravioli".

The tweaks:
Mixing pumpkin puree with evaporated 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.

The goods:
This is one of the easiest pasta sauces 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
5 oz evaporated milk
1 cup water, to desired consistency
1 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.