Creamy Pumpkin Rotini Pasta

Cooking the sauce for this delicious pasta dish in a slow cooker is a hands-off way to quickly get a meal on the table come dinnertime. This recipe comes to us from Ann of My Menu Pal.

Serves 4

Cooking Tip of the Week: If your slow cooker is larger than four quarts, either reduce the cooking time or double the sauce and freeze half of it for later.

Food for Thought: Pumpkins make us think of fall, but they have a long growing season, which means they need to be planted in May or June to be ready to pick in the fall! Pumpkins grow on vines just like watermelons, which means they are technically fruits. But their slightly sweet flavor makes them perfect for either savory dishes like this pasta, or sweet dishes like pumpkin pie! What’s your favorite way to eat pumpkin?

Family Dinner Conversation Starter: What are you most looking forward to about tomorrow?

Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 small white onion, grated
• 1 cup low sodium vegetable broth
• 1/4 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tsp minced garlic, about 4 cloves
• 1 tsp ground sage
• 1/8 tsp nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 cup heavy whipping cream
• 12 oz whole wheat rotini pasta

Directions:

Kid: In a 4-quart slow cooker, stir together the pumpkin, onion, broth, cheese, garlic, sage, salt and pepper. It will be fairly thick.

Together: Cover and cook on low for 6 to 7 hours. Once it is finished cooking, stir the cream into the sauce.

Adult: Cook the rotini pasta according to package directions. Drain.

Adult: Toss the hot pasta with the sauce and serve with more Parmesan cheese if desired.