1/4cupfreshly grated Parmesan cheese, plus extra for serving
2tspminced garlic, about 4 cloves
1/4tspground black pepper
1/2cupheavy whipping cream
12ozwhole wheat rotini pasta
In a 4-quart slow cooker, stir together the pumpkin, onion, broth, cheese, garlic, sage, salt and pepper. It will be fairly thick.
Cover and cook on low for 6 to 7 hours. Once it is finished cooking, stir the cream into the sauce.
Cook the rotini pasta according to package directions. Drain.
Toss the hot pasta with the sauce and serve with more Parmesan cheese if desired.
Chef's Note:You can make this in a larger slow cooker if you do not have a small one. The cooking time will be less, however. Or you could put the sauce ingredients inside an oven safe dish that fits inside your slow cooker, such as pyrex, and cook it within that dish inside the slow cooker for the same amount of time. Alternatively, double the sauce and freeze the other half for a quick meal another time.
Pumpkin is a good source of Vitamin A. Vitamin A has many beneficial qualities such as helping to keep our skin, eyes, bones and teeth healthy.
Pumpkin is technically a fruit, because it contains seeds, but is commonly referred to as a vegetable. Pumpkin can be prepared in many different ways including roasting, baking, steaming and boiling. And of course pumpkin seeds are also healthy and tasty too!
Creamy Pumpkin Rotini Pasta
Amount Per Serving
Calories 290Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 6g30%
Trans Fat 0g
Total Carbohydrates 44g15%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.