Pumpkin pasta sauce

Today was a true autumn day, with gray skies, cold rain, and a drop in temperature. Maybe because it was due to this, or the emotional draining of watching the news/reading Facebook feeds/people’s moods in general, it seemed like the perfect time to make a comfort food that not only warmed the body, but also the soul. Let’s be honest, if there is one thing we can ALL agree on, it’s food. No matter it’s color, background, or history.

This recipe is easy and quick, and like all good comfort foods – terrible for you.

What you need:

-olive oil

-shredded chicken (optional // I used rotisserie chicken)

-shallots or thinly sliced red onion


-chicken stock




-white cheese (I used a sharp deli style that I happened to have)


-pasta (I used a cute pasta that resembled pumpkins)

-honey roasted nuts (almonds, walnuts, or pecans would work well for this)


-dried and crumbled sage


  1. Salt and heat the pasta water.
  2. In a separate pan, heat olive oil (just eyeball about 2 tablespoons worth).
  3. Add the finely chopped shallots/onions and garlic to the oil, and let cook for about 3 minutes.
  4. In a separate bowl mix togetherĀ pumpkin, cream, and chicken stock to create an Alfredo-style sauce consistency.
  5. Add the sauce to the pan, and stir together with the shallots and garlic.
  6. To taste – add nutmeg, cinnamon, hot sauce, and S&P.
  7. Toss in the chicken and stir so that it becomes part of the sauce.
  8. Server over pasta. Garnish with honey roasted nuts, Craisins, and sage.








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