Rich and Creamy Pumpkin Pasta

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 2 cups pumpkin puree
• 1 cup vegetable broth
• 2 tablespoons chopped fresh parsley
• 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

Step 1

Warm some olive oil and butter in a skillet over medium heat. Once hot, add the chopped onion and garlic, cooking and stirring until the onion becomes soft and translucent, about 3 to 4 minutes. Next, stir in the pumpkin puree, vegetable broth, half-and-half, chopped parsley, a pinch of nutmeg, white pepper, salt, and black pepper. Let everything simmer together, stirring occasionally, until the sauce is warmed through and nicely combined, which should take around 10 to 15 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil. Cook the rotini pasta until it’s tender but still has a bit of bite, about 8 minutes. Drain the pasta and transfer it to a serving bowl. Pour the pumpkin sauce over the pasta, give it a gentle toss, and sprinkle with Parmesan cheese before serving.