Creamy Pumpkin Pasta

Name: Creamy Pumpkin Pasta
Total time: 35
Yield: 4
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

Recipe by Honeypot from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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2 tablespoons butter
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1 sweet onion, diced
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3 cloves garlic, minced
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2 cups pumpkin puree
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1 cup vegetable broth
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⅔ cup half-and-half

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2 tablespoons chopped fresh parsley
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⅓ teaspoon ground nutmeg, or to taste
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¼ teaspoon white pepper
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salt and ground black pepper to taste
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1 pound tri-color rotini pasta
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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.