Creamy Pumpkin Pasta

Creamy Pumpkin Pasta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
This creamy pumpkin pasta is a comforting diabetes-friendly meal for a brisk autumn night. This high fiber recipe is vegetarian, but you can try adding a lean protein like chicken for more protein. Plus, the leftovers make an easy meal the next day!
  • Servings
    8 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 280

  • Total Fat 9g
    • Saturated Fat 2.6g
    • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 125mg
  • Total Carbohydrate 45g
    • Dietary Fiber 7g
    • Total Sugars 4g
  • Protein 9g
  • Potassium 450mg
  • Phosphorus 235mg

Choices/Exchanges: 3 Starch, 1 Lean protein, 1 Fat



  • whole-wheat rotini pasta
    14 oz
  • ground nutmeg
    1/3 tsp
  • white pepper
    1/4 tsp
  • olive oil
    3 tbsp
  • yellow onion (diced)
  • garlic (minced)
    3 clove
  • pumpkin puree
    2 cup
  • vegetable broth
    1 cup
  • half-and-half (or milk)
    2/3 cup
  • fresh parsley (chopped)
    2 tbsp
  • Parmesan cheese (grated)
    1 tbsp


  1. Heat a large skillet over medium heat. Add oil, onion, and garlic. Cook, stirring often, until onion is softened, 4-5 minutes.

  2. Add pumpkin puree, broth, cream, and spices. Cook, stirring occasionally, until thickened and heated through, about 10 minutes. Add salt and pepper if desired.

  3. Meanwhile, cook pasta according to package instructions.

  4. Toss cooked pasta with the sauce and top with grated cheese and parsley.