Spaghetti with Browned Butter Pumpkin Sauce

October 17, 2016


So, somehow, the little people that live in our home convinced us to get a kitten.  No big deal, right?  Except we've already got a cat, two dogs, two goats, two ducks, and a million chickens. Looking back at that sentence, I guess another cat is meant to be.  Because clearly, our animals come in pairs.  



But our property is also home to possums, raccoons, and coyotes... which is the reason we only had one cat.


Said cat is too fat to wander off the back porch and into the jaws of a predator.  

So we'll pray for this new little kitten.


Pray that she'll stay close to home and be our forever pet.  


ALL THIS TO SAY: we got a kitten, and are giving her pumpkin puree mixed with her food.  It's good for kitty tummies, apparently.



It was also the first can of pumpkin I cracked for the season- This recipe sort of bends the corner between summer and fall. A gentle transition into all things pumpkin and cozy.  


It was created out of availability (the open can of pumpkin), and need (a meatless Monday meal).  There are a lot of pumpkin-tomato sauce recipes out there, but I'm not a fan of tomato sauce.  I also didn't feel like taking the time to make any.  



So this pumpkin sauce is simply put together with sauteed shallot & garlic which are then pureed with the pumpkin and a handful of goat cheese.  


The bitterness of the arugula offsets the sweet-ish sauce and adds color, and the walnuts add a toasty flavor & texture. Crumble as much extra goat cheese over the top as you like, because any excuse to eat goat cheese is a good one. 


This recipe is pretty much my favorite salad turned into a warm fall meal-



Spaghetti with Browned Butter Pumpkin Sauce


  • 1 12-oz package spaghetti type pasta

  • 2 TB butter

  • 2 cloves garlic, minced

  • 1 shallot, minced

  • 1 can pumpkin puree

  • 1/2 cup heavy cream

  • 1/4 tsp thyme

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 4 oz goat cheese, divided

  • 2 TB balsamic vinegar

  • 1/4 cup chopped walnuts, toasted

  • 2 large handfuls baby arugula


  1. Cook pasta according to package directions, until al dente.  Drain, toss with 1 tsp olive oil, and set aside. 

  2. While pasta cooks, in saute pan over medium heat, cook butter until begins to brown.  Add garlic and shallot, cook until just soft.  Do not let butter or garlic burn.  

  3. Place butter mixture into a blender with pumpkin, heavy cream, thyme, salt & pepper.  Puree until smooth.  

  4. Return pumpkin puree to saute pan, add 3 oz goat cheese & balsamic vinegar.  Warm until cheese is melted.  Taste, add additional salt & pepper if needed.  Add cooked pasta and toss to coat.  Stir in arugula just before serving, sprinkle with toasted walnuts & reserved goat cheese. 

*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.



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