Creamy Pumpkin Pasta
Summary
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!
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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whole-wheat rotini pasta
- 14 oz
- 397 g
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ground nutmeg
- 1/3 tsp
- 1/3 tsp
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white pepper
- 1/4 tsp
- 1/4 tsp
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olive oil
- 3 tbsp
- 3 tbsp
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yellow onion (diced)
- 1
- 1
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garlic (minced)
- 3 clove
- 3 clove
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pumpkin puree
- 2 cup
- 2 cup
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vegetable broth
- 1 cup
- 1 cup
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half-and-half (or milk)
- 2/3 cup
- 2/3 cup
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fresh parsley (chopped)
- 2 tbsp
- 2 tbsp
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Parmesan cheese (grated)
- 1 tbsp
- 1 tbsp
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Directions
Directions
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Heat a large skillet over medium heat. Add oil, onion, and garlic. Cook, stirring often, until onion is softened, 4-5 minutes.
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Add pumpkin puree, broth, cream, and spices. Cook, stirring occasionally, until thickened and heated through, about 10 minutes. Add salt and pepper if desired.
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Meanwhile, cook pasta according to package instructions.
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Toss cooked pasta with the sauce and top with grated cheese and parsley.