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Creamy Pumpkin Pasta
10 min prep time
10 min cook time
8servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Creamy Pumpkin Pasta
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!
10 min prep time
10 min cook time
8servings
1 cup
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Step-By-Step Instructions:
- Heat a large skillet over medium heat. Add oil, onion, and garlic. Cook, stirring often, until onion is softened, 4-5 minutes.
- Add pumpkin puree, broth, cream, and spices. Cook, stirring occasionally, until thickened and heated through, about 10 minutes. Add salt and pepper if desired.
- Meanwhile, cook pasta according to package instructions.
- Toss cooked pasta with the sauce and top with grated cheese and parsley.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 280
-
Total Fat
9g
- Saturated Fat 2.6g
- Trans Fats 0g
- Cholesterol 10mg
- Sodium 125mg
-
Total Carbohydrate
45g
- Dietary Fiber 7g
- Total Sugars 4g
- Added Sugars 0g
- Protein 9g
- Potassium 450mg
- Phosphorous 235mg
Ingredients
Parmesan cheese (grated)
1 tbsp
whole-wheat rotini pasta
14 oz
white pepper
1/4 tsp
ground nutmeg
1/3 tsp
fresh parsley (chopped)
2 tbsp
half-and-half (or milk)
2/3 cup
vegetable broth
1 cup
pumpkin puree
2 cup
garlic (minced)
3 clove
yellow onion (diced)
1
olive oil
3 tbsp
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