How to make it

  • Heat oil in pan and onion, salt, and pepper. Cook until onion is tender.
  • Add sliced garlic and cook until oils are released, about two-three minutes.
  • Add pumkin, milk, red pepper flakes, marjoram, and cinnamon. Stir until well blended and turn to med-low heat and cover for about five minutes.
  • Add cheese and mix until melted into sauce.
  • Place onto cooked pasta shells and top with parmesan cheese.

Reviews & Comments 4

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  • leiasuzanne 5 years ago
    The pumkin did keep it's flavor very nicely even with all the other ingredients. I used organic locally grown and canned pumkin that was high quality which could have something to do with it. (This ends up being a very dense sauce when it cools so I recomend keeping the burner on low.)
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    " It was excellent "
    mamalou ate it and said...
    Sounds wonderful!
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  • zoetheunicorn 5 years ago
    Man i wish hey sold canned pumpkin here in australia! theres so many great recies i come across on here that use it!
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  • waterlily 5 years ago
    I'm curious, did you find that the pumpkin flavor really shone through in this recipe, or was it mostly a base for the other flavors? I'm intrigued!
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