Directions:
- Cook pasta in a large pot of boiling, salted water until al dente. (I generally use 4 qts of water with 2 Tbs kosher salt.) Drain well, reserving 1 1/2 cups of the water. Sprinkle with olive oil and toss.
- Over medium low heat, mix pumpkin puree, garlic, milk, apple cider, parmesan, vinegar, pepper, salt, basil, nutmeg, and cinnamon, and 3/4 to 1 cup of pasta water to pot. Stir sauce until heated through-5 to 10 minutes.
- Check sauce seasoning and add additional salt to taste.
- Add pasta and sauce to pasta pot and toss to coat. If sauce is too thick, add some additional pasta water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.97 Kcal (942 kJ) | ||
| Calories from fat | 126.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.05g | 22% | |
|---|---|---|---|
| Cholesterol | 11.61mg | 4% | |
| Sodium | 825.74mg | 34% | |
| Potassium | 99.04mg | 2% | |
| Total Carbs | 13.19g | 4% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 9.25g | 18% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 188.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 137.73 Kcal (577 kJ) | ||
| Calories from fat | 77.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 22% | |
|---|---|---|---|
| Cholesterol | 7.11mg | 4% | |
| Sodium | 505.54mg | 34% | |
| Potassium | 60.63mg | 2% | |
| Total Carbs | 8.08g | 4% | |
| Sugars | 3.06g | 20% | |
| Dietary Fiber | 2.25g | 15% | |
| Protein | 5.66g | 18% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 3% | |
| Calcium | 115.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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