I know this is not a food blog, but my sister has been sending me yummy recipes lately so I just have to share them! This is perfect for Fall and Thanksgiving.
Penne with Pumpkin Cream Sauce
1 lb. penne
2 T. butter
1 onion, chopped
salt and pepper
15 oz. pumpkin puree
1 c. heavy cream
1/2 c. grated parmesan cheese, plus more for topping
1/4 c. chopped flat-leaf parsley
Cook pasta in salted water until al dente, drain, reserving 1 c. pasta cooking water (don’t forget this part – you’ll need the extra liquid). In the same pot, melt butter over med-low heat. Add the onion and season with salt & pepper; cook, stirring, until softened (about 6 minutes). Stir in the pumpkin and cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan cheese; season with salt and pepper. Serve, topping pasta with parsley and more parmesan.
I made this tonight for my cooking club – try it out and let me know how you like it! I have a fantastic soup recipe that will be coming soon…early next week, I think. Yum. This is going to be my winter of soups, so if you have a good recipe, please email it to me. Thanks!
(Apparently this recipe is from Rachael Ray – I got it from a friend so I had no idea where it originally came from.)
{ 7 comments… read them below or add one }
OH! And it’s vegetarian too! SWEET! Thanks for this! :)
This sounds really yummy. Never thought of penne and pumpkin together before. Hmmm. Will have to try this.
Thank you for sharing, will try this hopefully this weekend
That looks so good. I never know what to do with the pumpkins besides use them for decoration. I should try this.
Yummy! looks delicious!
Very yummy. I used dried onions, which I don’t recommend. It seems like it needs another spice or flavor enhancer, like garlic. Also, I would love to try it with low-fat plain yogurt instead of the cream. Thanks so much for sharing!
Love penne pasta, adore pumpkin – thanks for posting regardless.
Happy Thanksgiving day.
Marjorie