By Mayo Clinic Staff

Dietitian's tip:

Don't have pumpkin? You can use any winter squash instead.

Number of servings

Serves 4

Ingredients

  1. 2 cups whole-wheat bow tie pasta
  2. 2 teaspoons olive oil
  3. 1 medium onion, chopped
  4. 4 cloves garlic, minced
  5. 8 ounces fresh mushrooms, sliced
  6. 1 cup low-sodium chicken or vegetable broth
  7. 1 can (15 ounces) pumpkin
  8. 1/2 teaspoon rubbed sage
  9. 1/8 teaspoon salt
  10. 1/4 teaspoon ground black pepper
  11. 1/4 cup grated Parmesan cheese
  12. 1 tablespoon dried parsley flakes (or 3 tablespoons chopped fresh parsley)

Directions

Cook pasta according to package directions.

Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.

Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes.

When pasta is finished cooking, drain and add to pumpkin sauce. Stir to combine.

Sprinkle with Parmesan cheese and parsley before serving.

Nutritional analysis per serving

Serving size :About 2 cups

  • Calories 197
  • Total fat 5 g
  • Saturated fat 2 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 4 mg
  • Sodium 176 mg
  • Total carbohydrate 29 g
  • Dietary fiber 5 g
  • Added sugars 0 g
  • Protein 9 g
Aug. 21, 2015