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Rotini With Creamy Pumpkin Pasta Sauce

This creamy pumpkin pasta sauce, spiked with fresh herbs and Parmesan cheese, is a great fall alternative to traditional tomato-based sauce. Here, we serve it with pasta, but it can also be used on pizza or as a dipping sauce alongside fresh-baked breadsticks.

Active Time
20 mins
Total Time
20 mins
Yield
Serves 4

How to Make It

1. Step
Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta,
2. Step
Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring frequently, until tender, 2 to 3 minutes. Add herbs and cook, stirring constantly, until fragrant, about 1 minute.
3. Step
Reduce heat to low and whisk in pumpkin, broth, half and half, vinegar, pepper, salt and 4 tablespoons Parmesan; cook, stirring constantly, until reduced and thickened, about 3 minutes. Stir in the pasta and enough of the reserved cooking water to achieve desired consistency. Divide among 4 bowls and top each with 1 tablespoon Parmesan.

Ingredients

  • 8 ounces whole-wheat rotini or penne pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots, chopped
  • 1 tablespoon chopped fresh herbs, such as rosemary or sage
  • 1 cup unseasoned pumpkin puree
  • ¾ cup vegetable broth
  • 4 tablespoons half-and-half
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 8 tablespoons grated Parmesan cheese, divided

Tags

Egg FreeNut-FreeSoy-FreeVegetarian

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