Experience the comforting flavors of a creamy pumpkin pasta featuring whole wheat rotini, aromatic nutmeg, white pepper, sautéed yellow onion, velvety pumpkin puree, luscious half and half, fragrant fresh parsley, and grated Parmesan cheese. This delicious combination creates a satisfying and seasonal dish that will warm your heart and tantalize your taste buds.
To prepare this delightful pasta dish, start by cooking the whole wheat rotini according to the package instructions until al dente. Whole wheat rotini adds a nutty flavor and extra fiber, making it a healthier choice.
While the pasta is cooking, sauté finely chopped yellow onion in a pan until it becomes soft and translucent. This step brings out the natural sweetness of the onion, enhancing the overall flavor of the dish.
In a separate bowl, combine the velvety pumpkin puree with a pinch of aromatic nutmeg and a sprinkle of white pepper. These spices add warmth and depth to the creamy sauce, complementing the pumpkin’s natural sweetness.
Once the onions are cooked, add the pumpkin puree mixture to the pan, stirring it together with the onions. Gradually pour in the half and half, creating a creamy and luscious sauce that coats the pasta beautifully.
Drain the cooked rotini and add it to the pan, tossing it gently in the creamy pumpkin sauce until each pasta strand is thoroughly coated.
Garnish the dish with a generous handful of freshly chopped parsley, adding a fresh and vibrant note to the pasta. The parsley brightens up the flavors and adds a touch of color.
To complete the dish, sprinkle grated Parmesan cheese over the top, allowing it to melt and create a savory, umami-rich finish.
You can find this recipe at the American Diabetes Association Food Hub: