Creamy Pumpkin Pasta (One Pot, 15 Minutes)
This creamy Pumpkin Pasta is a healthier twist on a basic spaghetti recipe, made in one pot in just 20 minutes. It is rich in fibre, boosted with protein, and has that cozy Fall flavour.
Servings 4
Calories 267kcal
Ingredients
- 2 Tbsp olive oil
- 4 mushrooms sliced
- 4 oz dry spaghetti
- 1 3/4 cup chicken broth
- 1/2 tsp salt (omit if broth contains sodium)
- 1/2 cup pure pumpkin puree
- 3/4 cup grated parmesan cheese
- pinch nutmeg
- 1/4 tsp red pepper flakes
- parsley garnish
Instructions
- Wam up 2 tablespoons of olive oil in a skillet or deep pan (that inlcudes a lid) and sautee the sliced mushrooms
- As the mushrooms become tender, add the dry pasta, salt, and chicken broth to the pan. Put the lid on and increase the heat to high. Bring the broth to a boil and cook for 6 minutes. If you are using chickpea or another type of pasta, you might have to adjust the cooking time. You want the pasta cooked al dente, so check it every couple of minutes and give it a stir so it doesn't stick together
- When the pasta is cooked, remove the pan from the heat and stir in the pumpkin puree, nutmeg, and parmesan cheese. Add a splash more of chicken broth, if needed to thin the pasta
- Garnish with red pepper flakes and parsley, then divide into serving bowls
Video
Nutrition
Calories: 267kcal | Carbohydrates: 27g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 1007mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4967IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 1mg
