From wickedly popular coffee drinks to cinnamon-dusted donuts, pumpkin shows up in many places this time of year. But there’s one area that hasn’t been inundated with spicy orange goodness–yet. Don’t fret, gourd fans. This autumn-inspired dinner recipe combines nonfat Greek yogurt with organic pumpkin puree and whole-wheat pasta for a creamy, decadent dish that’s surprisingly low in fat and cooks in under 15 minutes. The question is, will you have pumpkin cookies or cake for dessert?
Creamy Pumpkin Pasta
Ingredients
12 oz. whole wheat pasta
½ cup organic canned pumpkin
2 oz. nonfat Greek yogurt, plain
1-½ tsp. extra-virgin olive oil
¼ cup chopped yellow onions or shallots
½ clove garlic or ½ tsp. minced garlic
Dash of crushed red pepper, optional
½ tsp. pumpkin pie spice
¼ tsp. sea salt
2 tsp. Parmesan cheese, grated
Sprig of fresh rosemary for garnish, optional
Directions
- Cook pasta according to package directions; drain, rinse and set aside.
- In sauté pan, cook chopped onions or shallots and garlic in olive oil. When softened, mix in Greek yogurt, pumpkin puree, sea salt and spices. Add Parmesan cheese last.
- Pour sauce over pasta and toss to combine.
Nutrition data: 362 calories, 56 grams of carbohydrates, 11 grams of fat, 15 grams of protein.