Pumpkin Pasta: A Delicious Fall Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 pound pasta (rotini or farfalle recommended)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 15 ounces pumpkin puree
- 14.5 ounces diced tomatoes (undrained)
- 1 cup vegetable broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream or coconut cream
- 1/4 cup grated Parmesan cheese
- Optional protein: cooked chicken, turkey, or sautéed mushrooms
- Instructions:
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onions until softened (5-7 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Stir in pumpkin puree; cook for about 2 minutes to blend flavors.
- Add diced tomatoes, vegetable broth, sage, thyme, salt, and pepper; bring to a simmer for 15-20 minutes.
- Stir in cream and Parmesan cheese until melted and smooth.
- Cook pasta according to package directions until al dente; drain and combine with sauce.
- If desired, mix in any optional proteins before serving.
- Garnish with fresh parsley and extra Parmesan cheese.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg