Pumpkin Parmesan Pasta Sauce Recipe

I live in a desert. One that’s in the middle of a giant drought. It hardly ever, ever rains here. So the fact that I managed to get soaked to the bone not once but twice today is even more impressive, actually.

The first time was when I decided to take the boys to the park before school for a picnic lunch. It was in the low 90’s outside so I wanted to enjoy the “perfect” weather. We had just sat down to eat at a bench when it started coming down really hard. We were covered by a metal roof so when the thunder started, we made a run for the car- and got completely soaked in the process. We had to go home {with minutes to spare before class} so that Shane could change before class started.

The rest of my day went on very similarly- not just the rain part, but the bad luck. I had plans to meet “the girls” for dinner since our friend is in town from Australia, and I was really looking forward to the ravioli at my favorite Italian restaurant. When I got there and was trapped in my car for twenty minutes because it was hailing, I almost just went home. I didn’t have an umbrella {though the wind and rain would have just blown it away anyway} and the second I finally stepped out of my car, it was into a solid foot of rushing flood water. I made it into the restaurant totally soaked and completely freezing.

It was just one of those days. Days like today give all new meaning to the term “comfort food” and I can promise you that I appreciated every bite of that warm ravioli! While I don’t have the faintest clue how to replicate their delicious vodka cream sauce {I’ll work on that!}, I do have a delicious and fall-themed version for you today!

This Pumpkin Parmesan sauce is perfect for a cool fall day. The sauce is creamy, rich, and filling and can be served over cheese ravioli or any of your favorite pastas. You can even use it as your macaroni and cheese sauce! This sauce comes together quickly and you can make it an even easier meal by using frozen pasta to get dinner on the table in no time!

Ingredients:

-½ cup Pumpkin Puree

-½ cup Parmesan Cheese

-2 cups Beef Broth

-3 cloves Garlic {crushed}

-1 ½ cups Heavy Cream or Half & Half

-½ tsp. Nutmeg

-3 Tbsp. Butter

-3 Tbsp. All-purpose Flour

-Salt and Pepper to taste

Directions:

1. Create a roux by melting butter in a large pan over medium heat and whisking in flour. Cook for 1-2 minutes until golden {it will have a slightly nutty aroma}

2. Sautee crushed garlic into roux for 1 minute.

3. Whisk in beef broth, cream, pumpkin, salt and pepper-simmer on low for 10 minutes until sauce begins to thicken, stirring occasionally.

4. Add parmesan and nutmeg, stirring well to combine all.

5. While sauce is cooking, boil one bag of frozen cheese ravioli {or prepare your preferred pasta} according to package directions. Drain and set aside.

6. Drizzle sauce over ravioli, dust lightly with nutmeg, and serve!

What’s your favorite kind of pasta?