Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Asiago or Romano cheese can used in place of Parmesan, if desired.

Substitute 1 teaspoon dried parsley for the fresh parsley, if desired.

Any type of pasta can be used in place of the tri-color rotini.

Nutrition Facts

630 calories; protein 18.8g; carbohydrates 102.3g; fat 16.5g; cholesterol 31.3mg; sodium 535.4mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2020
Added a little more nutmeg, and I will definitely make it again! Read More

Most helpful critical review

Rating: 3 stars
08/15/2019
I added ricotta to half the mixture and stuffed manicotti, then poured the sauce over and topped with Parma Read More
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/23/2020
Added a little more nutmeg, and I will definitely make it again! Read More
Rating: 4 stars
09/18/2020
Made it for six servings instead of 4. Added small bits of chicken breast (2 breasts worth). Reduced pumpkin by one cup. Used cream instead of 1/2 and 1/2. For the salt & pepper to taste, I used 1 tsp. salt & 1/2 t. pepper. Used 1/2 TBSP dried parsley instead of fresh. Ben could eat on Keto without noodles. Read More
Rating: 4 stars
01/14/2016
A very delicate sauce with a hint of sweetness. I added some extra Parmigiano Reggiano to the sauce itself to help thicken it. The parsley adds a fresh flavor that we enjoyed. Thank you for the recipe. Read More
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Rating: 4 stars
09/17/2019
This is a good basis for a sauce but it seemed unfinished to me... it's sweet and not very complex in flavour which is good and a great start. If you feel comfortable experimenting to amend to your own tastes I recommend using this as a base and flavouring up to your desire. I remade adding in half a container of chopped mushrooms lots more nutmeg and ginger (I did taste test until it tasted right) then I added chopped Italian sausage as others had suggested. I would have added some red pepper flakes too if kids weren't at the table. I'll probably continue experimenting with this recipe until I find exactly how I want to tweakmit. Read More
Rating: 5 stars
09/27/2018
Nice recipe just what I always wanted. I seen the tip you could use any kind of pasta I tried fettuccine-gluten free! I also substituted the heavy cream for home made Pumpkin Seed Milk it needed alittle thickening so warmed a few tablespoons of the milk to 1 tablespoon cornstarch. Sooo perfect. I plan on making it again. Read More
Rating: 3 stars
08/15/2019
I added ricotta to half the mixture and stuffed manicotti, then poured the sauce over and topped with Parma Read More
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Rating: 3 stars
08/11/2017
This was a quick and easy recipe. The onions garlic and salt bring the most flavor to this recipe so next time I will try to add some additional spices maybe curry. I added chicken for protein and it was yummy. Will try with Italian sausage in the future as well. It was nice to have a break from tomato-based sauces. Read More
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