Ingredients:

1 large onion

8 oz white mushrooms 

1⁄2 tbsp olive oil

1 can (15 oz) solid pack pumpkin

4 cups low-sodium vegetable broth

1⁄2 cup water

5 garlic cloves, pressed 

3 tbsp Moroccan rub

1⁄4 tsp salt

1 pkg (14.5 oz) uncooked protein-enriched multigrain penne pasta 

1⁄4 cup shelled pistachios 

1⁄2 cup heavy whipping cream

1 oz Parmesan cheese

 

Directions:

Coarsely ground black pepper and chopped fresh parsley (optional). Thinly slice onions and mushrooms. Heat oil in (12-in) skillet over medium-high heat 3 minutes or until simmering. Add onion and mushrooms. Cook and stir 3 minutes or until onion is translucent. Meanwhile, combine pumpkin, broth, wine and water in a large bowl and whisk well. Add pressed garlic, rub and salt to skillet; cook 20 seconds or until fragrant. Stir in pumpkin mixture. Bring to a simmer; stir in pasta. Reduce heat to medium; cover and cook 11 minutes or until pasta is tender, stirring occasionally. Coarsely chop pistachios using food chopper. Turn off burner; stir in cream. Grate cheese over pasta mixture and sprinkle with pistachios. Garnish with black pepper and parsley, if desired.

 

Yield: 8 servings