Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 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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