This post may contain links to affiliate products. Should you love the product and click on the affiliate link to purchase, I may receive a small commission. You will not be charged any additional fees. The money I receive from affiliate sales helps to pay fees to keep my blog running. 🙂 I greatly appreciate your support. Thank you!
It’s Fall! It seems like everywhere I look, Pumpkin Spice *something* is being advertised. When I saw a Pumpkin Pasta Sauce at Aldi, I decided I needed to try making my own recipe–it intrigued me. Creamy Pumpkin & Prosciutto Pasta Sauce is the result of my experimenting. If you’re looking for a super-fast weeknight sauce that’s different from your typical tomato-based recipes, this is it!
Creamy Pumpkin and Prosciutto Pasta Sauce Recipe…
So you’re probably thinking, “How is this going to taste?” I promise it doesn’t taste like squash, and it certainly doesn’t remind me of pumpkin pie! This is a savory dish…please keep that in mind. 🙂 If you love macaroni and cheese, Creamy Pumpkin and Prosciutto Pasta Sauce is for you!
The sauce starts with two finely diced shallots and some diced prosciutto. After browning the meat and softening the shallots, I added a mere one tablespoon of flour to begin a roux. I stirred in one cup of milk and cooked over medium heat until thickened, which only took a couple of minutes.
Next, I added an entire can of pumpkin puree and an eight-ounce block of cream cheese. I cooked this over medium heat, stirring constantly until the cream cheese melted and made a velvety smooth sauce. To finish the sauce, I stirred in the spices and another half cup of milk to create my desired consistency. You may require more or less, depending on your preferences.
Freshly grated nutmeg is the secret ingredient to Creamy Pumpkin and Prosciutto Pasta Sauce. If you’ve never tried fresh nutmeg, you are in for a treat! It is beautifully aromatic and makes a HUGE difference in baked goods that call for nutmeg in the recipe. You definitely need your own nutmeg grater!
Creamy Pumpkin and Prosciutto Pasta Sauce: Great for Spaghetti Squash, too!
Notes
Cook the pasta while making the sauce. If using squash, prep and cook squash prior to making the sauce, as it comes together quickly. Consider using freshly grated nutmeg as it makes a huge difference in flavor for this recipe!
Ingredients
- 2 finely minced shallots
- 4 oz. diced prosciutto
- 1 T. all purpose flour
- 1 1/2 c. milk, divided
- 15 oz. can pure pumpkin puree
- 8 oz. cream cheese, cubed
- 1 t. freshly grated nutmeg
- 1/4 t. black pepper
- 1/2 t. Kosher salt
- grated parmesan cheese, if desired
- fresh thyme, if desired
- pasta or spaghetti squash
Instructions
- In a large nonstick skillet, brown prosciutto and shallots over medium high heat until meat is cooked through and shallots are tender.
- Sprinkle tablespoon of flour over meat and shallots, stirring well and continuing to cook until grease is absorbed and flour toasts, approx. one minute.
- Slowly stir in one cup of milk. Cook and stir until mixture is thickened.
- Lower the heat to medium, add pumpkin and cubed cream cheese, stirring continually until cream cheese is melted.
- Stir in remaining milk, adding more to reach desired constistancy.
- Stir in spices and serve over desired pasta or spaghetti squash, garnishing with freshly grated parmesan cheese or thyme, if desired.
If you enjoy making dinners that include REAL ingredients that are quick and easy, you may enjoy visiting my Recipe Page. Some of our favorites include Chicken Poppyseed Casserole (with no canned soup), Old Fashioned Applesauce Meatballs, Easy and Fast Mac ‘n Cheese, and Chicken and Italian Rice Bake. You might find a new favorite! 🙂 Thank you for visiting!
