Description
This parmesan pumpkin pasta sauce is creamy, delicious, and umami-packed, easy to make and to freeze - perfect for any occasion!
Ingredients
Units
Scale
Creamy Parmesan Pumpkin Sauce
- 1/3 cup sun-dried tomatoes in oil, 40g
- 1/2 onion, chopped
- 1 clove garlic
- 1 tbsp fresh basil, chopped, optional
- 1/2 cup pumpkin puree, 120g
- 1/4 cup tomato puree, 55g
- 1 1/2 cup chicken broth, 350ml
- 1 tsp dried thyme
- pinch nutmeg
- 3.4 oz heavy cream, 100ml
- 3 tbsp grated parmesan cheese, + more for topping (optional)
- salt and pepper, to taste
- 17 oz pasta, 500g
Onion Garlic Beef and Spinach
- 14 oz ground beef, 400g
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 1/2 cups fresh spinach, 3 handfuls
Instructions
- Add sun-dried tomatoes + 1 tbsp of its oil, garlic, onion and basil to a large pot. Sautée on medium low until soft and fragrant, about 7-8 minutes. Add pumpkin puree and tomato puree, chicken broth, thyme and nutmeg. Simmer for 15 minutes, covered.
- Meanwhile, begin with the beef. In a large skillet, heat some oil (oil from the sun-dried tomatoes is fine here), and over high heat, brown the minced beef until it has some crispy bits. Reduce the temperature to medium and add the onion, garlic and salt, about 5-7 minutes. Taste and adjust seasoning if needed.
- Blend the pumpkin sauce, either using an immersion blender or pour it into your blender. Add it back to your large pot. Add the beef mixture. Reheat if needed.
- Add in the parmesan, heavy cream and season with salt and pepper. Add the fresh spinach right before serving, and stir until it's wilted.
- Serve with freshly cooked pasta and extra parmesan and basil!
Notes
This dish works so well as a freezer meal. Best the first 3-4 months but remains safe after that.
Thaw in the refrigerator and heat back up in a casserole over medium-low heat. Add more water or chicken broth if you find it too thick. Serve over freshly cooked pasta.
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 30 minutes
- Category: Main Courses
- Cuisine: Italian
Nutrition
- Calories: 468
- Sodium: 490
- Fat: 13.4
- Saturated Fat: 6.2
- Carbohydrates: 52.9
- Fiber: 1.8
- Protein: 33.1
- Cholesterol: 145