October 26, 2016

Pumpkin Cream Sauce and Penne

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.

This tastes absolutely delicious with cheesy garlic bread! I happily ate it as leftover for a few days. For the two of us this was lunch and dinner for about 3 days.

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