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Home Health Library Recipes Pasta with pumpkin sauce

Nutrition Facts

Serving Size About 2 cups
Calories 197

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 2 g
Total fat 5 g
Sodium 176 mg
Cholesterol 4 mg
Dietary fiber 5 g
Protein 9 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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


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


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.

Last Updated: August 21st, 2015