Bring a pot of water to boil. Add a pinch of salt and some olive oil to it. Add the Pasta and cook as per Package instructions or until the Pasta gets al dente.
To make the Pumpkin Pasta sauce, heat some olive oil in a skillet and add the garlic. Saute the garlic, until it gets fragrant and does not gets brown. Add the Pumpkin Puree and mix well.Now add the grated Nutmeg, Cayenne Pepper, Dried Chili Flakes, Salt, and Freshly cracked Black Pepper. Mix well and simmer for 2-3 minutes over low flame.Add the Sour Cream along with the Vegetable broth and the Heavy Cream, and cook for another 2-3 minutes over low flame. Stir constantly. The Sour Cream will curdle and then it will get mixed with the sauce. Even if it doesn't get mixed completely, that's perfectly alright.Now, turn off the heat.
Now, add the Pasta and the Shredded Colby Jack Cheese and mix well.Take it off the heat. Now, lightly toast the Pecan nuts. For this, take a clean pan and heat it over medium-high heat. Add the Chopped Pecan Nuts to it and stir until the Nuts gets toasted and you get a nutty aroma. This will take just about 1 minute. Once it's toasted, take it off the pan and keep aside in a bowl.
Garnish the Pumpkin pasta with freshly grated Parmesan cheese, toasted pecans, dried chili flakes, and fresh basil. Serve hot.
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Notes
How to Make Pumpkin Pasta sauce in the Slow Cooker
You can make the Pumpkin Pasta sauce in the slow cooker as well. It should take you about 7-8 hours on low. The Pasta sauce will get thin and creamy after it gets done. Once it gets done, you can add the cheese, heavy cream, and the cooked Pasta to it. Stir well and serve with the toasted Pecans, freshly grated Parmesan cheese, dried chili flakes, and fresh basil leaves.
How to Make a Vegan and Dairy-Free Pumpkin Pasta sauce?
This recipe calls for Heavy Cream, Colby Jack Cheese, Sour Cream, and Parmesan cheese. You can replace these to make your Pumpkin Pasta sauce, dairy-free, and vegan friendly. Replace Heavy Cream with Coconut Milk. Coconut has a sweet and earthy flavor to it which goes extremely well with Pumpkin.Replace Parmesan cheese with some Nutritional Yeast. You can add this right into the sauce and mix well until it gets smooth.Repace Sour Cream with Cashew Paste. To make the Cashew Pasta, soak the Cashew nuts in luke warm water for about 1 hour and then blend them in the food processor until it gets smooth and creamy. You can use this in place of Sour Cream if you're making Vegan or Dairy-Free Pumpkin Pasta sauce.
How to Store this Pumpkin Pasta Sauce?
This Pumpkin Pasta sauce is made with heavy cream and sour cream so it will stay fresh in an airtight mason jar, in the refrigerator for up to 5 days. However to store this for a longer period of time, skip out on the Heavy Cream and Sour Cream. You can add them later while making the Pasta. This Pumpkin Pasta sauce, without the Heavy Cream and Sour Cream can stay fresh for up to a year.
Nutrition
Nutrition Facts
Cheesy Pumpkin Pasta Sauce with Toasted Pecans
Amount Per Serving
Calories 398
* Percent Daily Values are based on a 2000 calorie diet.
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