This pumpkin spinach pasta is a delicious vegetarian dish. Stock up on Sugar Pie pumpkins and you can enjoy this meal.

It's best to buy several pumpkins, roast them and freeze the pulp so you can make this meal again. Once the pumpkin is roasted and you have the pulp, this meal can be made in 20 minutes.

I always stock up on seasonal fruits and vegetables, especially squashes which freeze very well. In order to freeze your pumpkins for later use: 1. Cut the pumpkin in half and discard all the seeds 2. Bake it in the oven at 375 degrees F for 45-60 minutes 3. Scoop out your pumpkin with a spoon 4. Once cooled, place in freezer bags and freeze for later use.

You can also freeze pumpkins without baking and pureeing them. You can peel the pumpkin and cut it up in chunks and freeze as is in freezer bags.

You can make this dish ahead of time. In fact, this pumpkin pasta sauce tastes better with time. Double the batch put half in the freezer for a quick pasta dinner another day.


– pasta – Extra Virgin Olive Oil – garlic – pumpkin puree – crushed or pureed tomatoes –  half and half – vegetable broth – ground nutmeg – Black pepper and salt to taste –  fresh baby spinach – chopped toasted walnuts – Optional Parmesan cheese and extra toasted walnuts for garnish

Yes the sauce is Keto friendly. Since it can’t be eaten with regular pasta because of the high carb count, you can try this pumpkin sauce with zucchini noodles or cauliflower rice..

Is it Keto Friendly?