Creamy Pumpkin Pasta recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 tablespoon olive oil 2 tablespoons butter 1 sweet onion, diced 3 cloves garlic, minced 2 cups pumpkin puree 1 cup vegetable broth ⅔ cup half-and-half 2 tablespoons chopped fresh parsley ⅓ teaspoon ground nutmeg, or to taste ¼ teaspoon white pepper salt and ground black pepper to taste 1 pound tri-color rotini pasta 1 tablespoon grated Parmesan cheese, or to taste
Nutrition Info
- 629.6 caloriescarbohydrate: 102.3 gcholesterol: 31.3 mgfat: 16.5 gfiber: 8.3 gprotein: 18.8 gsaturatedFat: 7.8 gservingSize: -sodium: 535.4 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Creamy Pumpkin Pasta
Directions
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Heat olive oil and butter in a skillet over medium heat, cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper, cook and stir until heated through, 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.