Creamy Keto Pumpkin and Pork Pappardelle🎃

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Yes, it’s come to this, keto pumpkin pasta! What the heck, why not, pumpkin is in everything when fall is in the air! This recipe looked good to me and I recently found some keto pappardelle pasta that I wanted to try, so it worked out great. Pappardelle isn’t your typical keto pasta, but it’s such a great shape. It was one of my favorite carby pastas, but a little hard to find. I remember having to order the carby version from Amazon a few times. But Amazon definitely has the keto pappardelle and I’m putting the link below. I have already tried it with just some meat sauce and it was very good! So exciting!

I found this great recipe and ketofied it just a little bit. Of course I subbed the carby pappardelle with the keto pappardelle, I decreased the pumpkin just a little to lower the carbs, and I added some sliced mushrooms and zucchini to add veggies.

https://www.sprinklesandseasalt.com/recipes/creamy-pumpkin-and-pork-pappardelle/

Ingredients Needed:

4 pkg. keto pappardelle pasta

4 Tablespoons butter

1 small yellow onion, sliced thin

1 small box sliced mushrooms of your choice

1 pound ground pork (I used pork breakfast sausage)

4 cloves garlic, crushed

1 tsp salt

1 tbsp fresh sage, chopped

2 cups chicken broth

1.25 cups canned pumpkin puree*

1/4 tsp nutmeg

1 tsp dried thyme

1/4 cup heavy cream

parmesan cheese (optional for garnish)

fresh sage (optional for garnish)

Steps:

I first boiled the It’s Skinny pappardelle pasta for about 15 min. In salted water, then added it to a dry pan and cooked it a few more minutes to get the moisture out.

Next in a large skillet I heated the butter over medium-high heat and adde the onion and sautéd it for 2-3 minutes

Then I added the mushrooms to the pan and sautéed them for another 2-3 minutes.

I added the pork, garlic, salt and sage and continued to sear the pork and began to break the pork into small ground pieces.

Continue to sauté until the pork is browned and completely cooked through

and add the chicken broth, pumpkin, nutmeg and thyme to the skillet, and let it come to a boil.

Pour in the heavy cream, mix and simmer for about 10 minutes

Add the pappardelle to the skillet, use tongs to toss it with the sauce. Serve with a garnish of Parmesan cheese and fresh sage.

I recently discovered this great keto pappardelle pasta! Pappardelle is one of my of favorite pasta shapes, so when I saw this keto version I had to try it!

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