Pumpkin Pasta

Serves: 4

Meagan Lindgren

1 January 1970

Based on User reviews:

56

Spice

46

Sweetness

50

Sourness

43

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1 tbsp

Olive Oil

2 tbsps

Butter

1

Sweet Onion (diced)

3 cloves

Garlic (minced)

2 cups

Pumpkin Puree

1 cup

Vegetable Broth

2 cup

Half-And-Half

2 tbsps

Parsley (chopped fresh)

1 tsp

Ground Nutmeg (to taste)

1 tsp

White Pepper

1

Salt

1

Ground Black Pepper (to taste)

450 g

Rotini Pasta (tri-color)

1 tbsp

Grated Parmesan Cheese (to taste)

Directions:

1

Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes

2

Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes

3

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl

4

Top pasta with pumpkin sauce and Parmesan cheese