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Creamy Pumpkin Pasta
10 min prep time
25 min cook time
12servings
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
25 min cook time
12servings
about 1 cup
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Step-By-Step Instructions:
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Heat a large skillet over medium heat. Add the oil, onion, and garlic. Cook, stirring often, until the onion softens, 4–5 minutes.
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Add the pumpkin, broth, cream, and spices. Cook, stirring occasionally, until thickened and heated through, about 10 minutes.
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Meanwhile, cook the pasta according to the package directions.
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Toss the cooked pasta with the sauce and top with grated cheese and parsley.
Nutrition facts
12 Servings
-
Serving Size
about 1 cup
- Amount per serving Calories 160
- % Daily value*
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Total Fat
4.5g
6%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 180mg 8%
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Total Carbohydrate
29g
11%
- Dietary Fiber 4g 14%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 4g
- Potassium 178mg 4%
Ingredients
olive oil
3 tbsp
yellow onion (diced)
1 med
pumpkin puree
1 1/2 cup
garlic (minced)
2 clove
skim milk
1/2 cup
vegetable broth
3/4 cup
white pepper
1/4 tsp
ground nutmeg
1/4 tsp
whole-wheat rotini pasta
12 oz
Kosher Salt
1 tsp
Parmesan cheese
1 tbsp
fresh parsley (chopped)
2 tbsp
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