Sunday, October 12, 2014

{Recipe ReDux} Baked Rotini in a Pumpkin Sauce with Parmesan + Pecans

By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.

I'm 75% Italian which ultimately means pasta is my favorite meal of all time. The options are endless with pasta which is why we should celebrate National Pasta Month! You can have it with a marinara sauce, pesto sauce, vodka sauce, or garlic and oil. You can have it with veggies, meat, beans, or eggs. You can have penne, rotini, linguini, or fettuccine. Pasta is the perfect foundation for a healthy meal.

I especially love buying whole wheat pasta. It's an affordable way to incorporate whole grains into your diet plus, it's guaranteed to be satiating. As a college student, I often come home in dire need of a quick fix for dinner. This recipe couldn't be any easier to throw together and it enhances the flavors of fall! 

1/4 cup olive oil
3 garlic cloves, minced
1/2 medium yellow onion, chopped
1 can pumpkin puree
1/8 cup reduced fat milk
1/4 cup pecans
2 leaves of sage, chopped

1 box whole grain rotini
salt and pepper, to taste

1. In a large saucepan, sauté garlic and onion in olive oil. Cook until garlic is brown and onion is translucent. Add the pumpkin and milk. Stir. 
2. Stir in sage, pecans, salt and pepper. Cook for 10 minutes. 
3. While the sauce is cooking, bring a medium pot of water to a boil. Add the pasta and cook until al dente. Preheat the oven to 375 degrees. 
4. Combine the pasta and sauce in a baking pan. Place in the oven for 20 minutes.


As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. Hope you enjoy!

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