For those who like a milder alcohol flavor, combine amaretto, orange juice, and sour mix to create a wonderful drink!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 cups pumpkin puree
- 1 cup vegetable broth
- ⅔ cup half-and-half
- 2 tablespoons chopped fresh parsley
- ⅓ teaspoon ground nutmeg, or to taste
- ¼ teaspoon white pepper
- salt and ground black pepper to taste
- 1 pound tri-color rotini pasta
- 1 tablespoon grated Parmesan cheese, or to taste
Instructions
- 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. 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.
- 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. Top pasta with pumpkin sauce and Parmesan cheese.
- Asiago or Romano cheese can used in place of Parmesan, if desired.
- Substitute 1 teaspoon dried parsley for the fresh parsley, if desired.
- Any type of pasta can be used in place of the tri-color rotini.
Nutrition Facts
| Calories | 630 kcal |
| Carbohydrate | 102 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 8 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 535 mg |
| Sugars | 10 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was a very light dish. The pumpkin sauce was delicious.
Made it for six servings instead of 4. Added small bits of chicken breast (2 breasts worth). Reduced pumpkin by one cup. Used cream instead of 1/2 and 1/2. For the salt & pepper to taste, I used 1 tsp. salt & 1/2 t. pepper. Used 1/2 TBSP dried parsley instead of fresh. Ben could eat on Keto without noodles.
Added a little more nutmeg, and I will definitely make it again!
This is a good basis for a sauce but it seemed unfinished to me… it’s sweet and not very complex in flavour, which is good and a great start. If you feel comfortable experimenting to amend to your own tastes I recommend using this as a base and flavouring up to your desire. I remade adding in half a container of chopped mushrooms, lots more nutmeg and ginger (I did taste test until it tasted right), then I added chopped Italian sausage as others had suggested. I would have added some red pepper flakes too if kids weren’t at the table. I’ll probably continue experimenting with this recipe until I find exactly how I want to tweakmit.
I added ricotta to half the mixture and stuffed manicotti, then poured the sauce over and topped with Parma
Nice recipe, just what I always wanted. I seen the tip you could use any kind of pasta, I tried fettuccine-gluten free! I also substituted the heavy cream for home made Pumpkin Seed Milk, it needed alittle thickening so warmed a few tablespoons of the milk to 1 tablespoon cornstarch. Sooo perfect. I plan on making it again.
This was a quick and easy recipe. The onions, garlic, and salt bring the most flavor to this recipe so next time I will try to add some additional spices, maybe curry. I added chicken for protein and it was yummy. Will try with Italian sausage in the future as well. It was nice to have a break from tomato-based sauces.
A very delicate sauce with a hint of sweetness. I added some extra Parmigiano Reggiano to the sauce itself to help thicken it. The parsley adds a fresh flavor that we enjoyed. Thank you for the recipe.