So I made Pumpkin Chocolate Chip Muffins the other day and had some extra pumpkin and I thought what should I do with this? Make another batch of muffins or make something savory for dinner? And I opted for making something for dinner. Pumpkin Cream Sauce with Penne is absolutely delicious and it's all made in one pot.
What you need:
- 1 pound penne pasta
- 2 tablespoons butter
- 1/2 onion, chopped
- 1 teaspoon of minced garlic
- 1 15 ounce can pure pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese, plus more for topping
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon red pepper flakes
- Salt and Pepper
In a large pot boil water and cook the penne pasta. Once cooked, drain the water, but keep 1 cup of the pasta water.
In the same pot, melt the butter over medium-low heat. Add the onion and minced garlic, season with salt and pepper; cook, stirring, until softened, about 5-7 minutes.
Stir in the pumpkin and heavy cream and bring to a boil.
Return the pasta to the pot along with the pasta cooking water and toss.
Stir in the parmesan; season with salt and pepper, and presto chango (yes, we are magicians) you are done!
Top the pasta with the parsley and more parmesan. Heck add any cheese, I bet shredded cheddar or mozzarella would taste amazing on top of this too.