1 lb Ronzoni® Cavatappi
2 Tbsps olive oil
onion, thinly sliced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp granulated sugar
garlic cloves, minced
4 tsps fresh thyme, finely chopped
1 cup pumpkin puree
2 Tbsps Dijon mustard
1/4 tsp ground nutmeg
3/4 cup shredded Gruyere cheese
1/2 cup shredded Gouda cheese
1/2 cup fat free Greek yogurt
1/4 cup bread crumbs, toasted
2 Tbsps finely chopped parsley

Cooking Directions:

    Cooking Directions:

    1. Cook pasta according to package directions; drain and reserve 1 cup cooking liquid.
    2. Meanwhile, heat oil in large skillet set over medium heat; cook onions, salt, pepper, and sugar for about 10 minutes or until very tender. Reduce heat to medium-low; cook for 15 to 20 minutes or until onions are golden brown.
    3. Increase heat to medium; stir in garlic and thyme. Cook for 2 minutes. Stir in pumpkin, 1/2 cup reserved cooking liquid, and remaining salt and pepper. Bring to simmer; add pasta, Dijon mustard and nutmeg, tossing until well coated.
    4. Reduce heat to low. Stir in remaining cooking liquid, Gruyère, Gouda and yogurt; cook for 2 to 3 minutes or until cheese just starts to melt. Remove from heat; sprinkle with bread crumbs and parsley.



    • To toast bread crumbs, heat 2 tsp olive oil in small skillet set over medium heat. Stir in bread crumbs; cook, stirring, for 3 to 5 minutes or until golden brown.

    • Substitute Cheddar for Gouda if desired.