Ingredients
1 package (16 ounces) cellentani or spiral pasta2 tablespoons butter1 large onion, finely chopped1 large sweet red pepper, finely chopped3 garlic cloves, minced2 cups chicken or vegetable broth1 cup canned pumpkin1/4 cup heavy whipping cream1 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon pepper1/4 cup finely chopped fresh parsleyGrated Parmesan cheese
Preparation
In a Dutch oven, cook pasta according to package directions. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, cream, salt, nutmeg and pepper. Bring to a boil. Reduce heat, simmer, uncovered, 8-10 minutes or until slightly thickened.
Drain pasta and return to pan. Stir in pumpkin mixture and parsley. Sprinkle servings with cheese.
