This post is sponsored by NFRA (National Frozen and Refrigerated Foods Association).
If you want to know what adulting looks like on Halloween, it’s eating a bowl of Pumpkin Spice Vodka Sauce Linguine and watching spooky classics with your favorite people.
Yeah, that sounds like a fun night, right?
I’ll be doing the trick- or- treat thing with a toddler on Halloween night… but you better believe Pumpkin Spice Vodka Sauce Linguine will be had as a pregame meal. #momlife
This year Parker is going to be an airplane for Halloween… Well let’s hope he is an airplane because he refuses to let us put the costume on him. It was sold out in his size online, so I called all the PBKs and apparently landed the last airplane costume…
IN THE COUNTRY.
So please keep your fingers crossed with me that he wears his sweet, little airplane costume?!
And now you can see more clearly why pregaming with Pumpkin Spice Vodka Sauce Linguine is a must.
I love this recipe because it’s so fall and you know I’m all about eating all the flavors of the season: pumpkin, sage, maple syrup… oh my.
Traditional vodka sauce is made with tomatoes and cream, but this recipe has been reinvented with pumpkin puree and Dannon Whole Milk Plain Yogurt!
Yogurt is such a tasty alternative to using cream in sauces AND it packs more protein and calcium for the win.
Plus it’s so easy to make… a recipe that’s less than 20 minutes start to finish.
And if you prefer your pasta non-alcoholic, add more pasta water to replace the vodka. I promise, we won’t judge you.
This Halloween, I hope you get to get to watch a spooky movie or two while noshing on a warm bowl of Pumpkin Spice Vodka Sauce Linguine.
And if your night is shaping up to look more like mine, I hope your kiddos wear their Halloween costume and that you get your proper pasta pregame in.
- 8 ounces uncooked linguine pasta
- 1 cup pasta water, reserved
- 1 tablespoon butter
- 1 shallot, minced
- 1 teaspoon minced fresh sage
- ⅓ cup vodka
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ cup shredded parmesan cheese
- 1 cup Dannon Whole Milk Plain Yogurt
- 1 tablespoon maple syrup
- Salt and freshly ground pepper, to taste
- Cook pasta as directed on package. Reserve 1 cup of pasta water, set aside.
- In large skillet, melt butter over medium heat. Add shallot and sage; cook until aromatic. Season with salt and pepper.
- Pour in the vodka and allow to simmer for a minute.
- Whisk in pumpkin puree, pumpkin pie spice, and pasta water.
- Whisk in parmesan until melted; remove from heat.
- Whisk in Dannon Whole Milk Plain Yogurt and maple syrup. Season with salt and pepper to taste.
- Add pasta to sauce and toss to combine. Serve warm; garnish with parmesan cheese and pumpkin seeds, if desired.
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