Egg Noodles with Pumpkin Sauce

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4 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 201.7

Total Fat: 2.9 g
Cholesterol: 4.9 mg
Sodium: 250.7 mg
Total Carbs: 39.6 g
Dietary Fiber: 6.5 g
Protein: 9.9 g

View full nutritional breakdown of Egg Noodles with Pumpkin Sauce calories by ingredient

Introduction

Great fall vegetarian recipe with more than your daily need of vitamin C! Great fall vegetarian recipe with more than your daily need of vitamin C!

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 4

Ingredients

* 1 cup onion, chopped fine

* 1.5 cup red bell pepper, chopped fine

* 2 large garlic cloves, minced

* 1/2 cup canned solid-pack pumpkin

* 1 cup vegetable broth

* 1/2 cup water

* 2 tablespoons almond milk

* 6 oz egg noodles, whole wheat

* 3 tablespoons minced fresh parsley leaves

* 1/4 cup freshly grated Parmesan as an accompaniment

Directions

In a large skillet sautee the onion, bell pepper, and garlic over moderate heat (use olive oil spray or water to saute), stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the almond milk, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes or until reduced by a third. While the sauce is simmering, in a kettle of salted boiling water boil the noodles until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the egg noodles well.

Add the egg noodles to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water (I rarely have to thin the sauce), for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Top with Parmesan and cover skillet for 1-2 minutes.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user NALLIE01.