Mushroom Agnolotti with Pumpkin Sauce and Garlicky Spinach Recipe

Cook Eat Share
25 mins (prep 5, cooking 20)
16 ingredients
4 servings
I’ve experimented with different versions of pumpkin pasta sauce over the years, and this version might just be my best yet. I used evaporated milk to get a little creaminess without having to use heavy cream. I also added a little bit of freshly grated parmesan cheese, and simply seasoned it with a touch of fresh sage, white pepper, and nutmeg. Canned pumpkin made the sauce incredibly easy to throw together. (Trust me, using a fresh pumpkin just isn’t worth the time and effort for this.) Store-bought mushroom agnolotti pairs beautifully with this sauce.

Categories:  american , quick-and-easy ,
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Serving Size (118.07 g)
Servings 4
Amount per Serving
Calories 128.55 Calories from Fat 102.42
% Daily Value *
Total Fat 11.38g 70.0%
Saturated Fat 3.29g 65.84%
Trans Fat 0.13g %
Cholesterol 9.72mg 12.96%
Sodium 27.72mg 4.62%
Total Carbohydrate 6.32g 8.43%
Dietary Fiber 2.09 g 33.37%
Sugars 2.17 g %
Protein 3.17g 25.33%
Vitamin A 1573.95IU% Vitamin C 5.13mg%
Calcium 52.71mg% Iron 0.89mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sauce, canned pumpkin, evaporated milk, freshly grated parmesan, white pepper, freshly grated nutmeg, fresh sage, for the spinach