Ingredients
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4 cups low-sodium vegetable broth
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1 (15 oz) can Nature's Promise ® Organic 100% Pure Pumpkin
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3 cloves garlic, finely chopped
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1/4 tsp ground nutmeg
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1 (16 oz) pkg spaghetti
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2 tbsp unsalted butter, sliced
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1/4 cup heavy cream
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1/2 cup grated Parmesan, divided
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Chopped fresh parsley, to serve (optional)
Steps
1
To a 4- to 5-quart Dutch oven, add the vegetable broth, pumpkin purée, ¾ cup water, garlic, and nutmeg. Season with salt and pepper. Break the spaghetti in half and add to pot, stirring to combine.
2
Heat mixture to a boil on high. Once boiling, reduce heat to medium-low. Simmer 10–15 min., until spaghetti is al dente, stirring frequently so spaghetti noodles don't stick together. Remove Dutch oven from heat. Stir in the butter, cream, and half of the Parmesan. Stir to combine. Season pasta with salt and pepper. Top with remaining ¼ cup Parmesan and the parsley, if using.
