Easy creamy pumpkin sauce is a great way to switch up the usual pasta routine with this fall flavored pasta sauce. It’s flavorful and works with all types of noodles!
In a medium size bowl, combine the milk and pumpkin puree, set aside.
In a large pan, heat oil over medium, add shallot and saute for 4 minutes, add garlic, sausage, kale and thyme, cook until kale softens, stirring occasionally, about 3 – 4 minutes.
Turn heat to medium-low, add the pumpkin mixture, and give a good stir. Add in the zucchini noodles, using tongs, mix to coat, place the cover askew and let simmer 4 – 5 minutes, or until zucchini has become al dente, stirring occasionally. If the sauce is bubbling too much, reduce heat to low. Taste for flavor adding salt & pepper to taste.
Pairs great with a dusting of almond parmesan and slice of your favorite artisan bread.
Serves 3 – 4
Try using mushrooms in place of the sausage if you like. Simply add the mushroom with the shallots and cook until mushrooms have just started to sweat down. Continue with the kale and thyme, and so on…
Spiralized sweet potato would be great here too!
Use your favorite pasta. There’s enough sauce for about 12 – 16 oz. of pasta. Cook the pasta according to package directions and add it in the recipe in place of the zucchini. Easy peasy!
If you have garlic and powder on hand, try adding a dash or two. It will ensure full flavor.
RECOMMENDED EQUIPMENT: For spiralizing zucchini noodles I love use this spiralizer , and for straight noodles use a hand held julienne tool. For more of my favorite cooking tools, shop my kitchen essentials.