From the Cook
From the Cook
From the Cook
1/4
Pumpkin Spaghettios
Instructions
1
|
In a pan over medium heat, melt butter with a dash of olive oil.
2
|
Add minced garlic and sauté until fragrant.
3
|
Stir in anelli pasta and pour in enough chicken broth to cover. Bring to a simmer.
4
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Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
5
|
Simmer until pasta is nearly cooked and most broth is absorbed.
6
|
Add heavy cream and cook for a few more minutes.
7
|
Stir in pumpkin purée and mix well.
8
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Add Parmesan and Asiago cheeses. Stir until melted and creamy.
9
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Serve topped with extra Parmesan cheese.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Texture Perfection 🍝Toast the anelli pasta in olive oil for 1-2 minutes before adding liquid to enhance nutty flavors and prevent mushiness.
- Pumpkin Sauce Smoothness 🎃Whisk the pumpkin purée thoroughly with heavy cream before adding to eliminate any lumps and create a silky-smooth sauce.
- Cheese Melting Technique 🧀Remove the pot from heat when adding Parmesan and Asiago cheeses to prevent separation and ensure a creamy, emulsified sauce.
- Flavor Layering Trick 🌶️Toast dry spices like garlic powder, onion powder, and paprika in the olive oil for 30 seconds before adding other ingredients to bloom their flavors.
- Liquid Balance Secret 💧Add chicken broth gradually and stir frequently to control sauce consistency, ensuring the pasta doesn't become too dry or too soupy.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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