Pumpkin Pasta

Pumpkin Pasta
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 2 cups pumpkin puree
  • 1 cup vegetable broth
  • 2/3 cup half-and-half
  • 2 tablespoons chopped fresh parsley
  • 1/3 teaspoon ground nutmeg, or to taste
  • 1/4 teaspoon white pepper
  • salt and ground black pepper to taste
  • 1 pound tri-color rotini pasta
  • 1 tablespoon grated Parmesan cheese, or to taste


  1. 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.
  2. 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.

04/04/2018
Pumpkin Pasta, recipe PT15M PT1H 5 455 calories

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