6 Ratings
  • 5 star values: 4
  • 3 star values: 1
  • 4 star values: 1

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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Ingredients

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

Directions

  • 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; 16.5 g total fat; 31 mg cholesterol; 535 mg sodium. 102.3 g carbohydrates; 18.8 g protein; Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

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.

Most helpful critical review

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.
6 Ratings
  • 5 star values: 4
  • 3 star values: 1
  • 4 star values: 1
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.
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.
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.
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