Pumpkin Penne

Yummy Pumpkin Penne

I don’t know why, but I seem to always change pasta sauces with the seasons. The pasta of course is always present (let’s not be ridiculous, now,) but the sauce changes. In the summer, I tend to lean toward a light garlic and oil, and in the cooler months, I always go for the tried and true marinara. But when fall hits, I CRAVE the pumpkin sauce. This recipe was introduced to me by my friend Ashley, and although I thought she was crazy was a little leery at first, I tried it – and now I can’t get enough of it. This topping, with just the right amount of sage, spices, garlic and onions, creates a delicious dish that is perfect for a fall night – and the beauty of it is that it is so simple to make. Here is the recipe:

Ashley’s Pumpkin Penne

Ingredients:

  • 1 lb whole wheat penne pasta
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 2 tbs olive oil
  • 2 cups vegetable broth
  • 1 15 oz can pumpkin puree
  • 1/2 cup heavy cream
  • 1 tsp tobasco sauce
  • 2 tsp ground cinammon
  • 1 tsp ground nutmeg
  • s&p to taste
  • 8 leaves of fresh sage
  • 1/4 cup grated cheese (I use Pecorino Romano)

To Make: Place a pot of water on the stove, salt it, and boil. Cook the pasta one minute less than usual; drain. While the pot is boiling…

In a medium saucepan, heat the olive oil, then add the minced shallots. Sautee until shallots are soft and translucent, about 3 minutes, then add the minced garlic and cook for another 3 minutes.

Next, add the vegetable broth, pumpkin puree, and cream, and stir until blended. Then add the tobasco sauce, cinnamon, and nutmeg, and season with s&p. Lower the heat and simmer until it thickens, then tear the sage leaves and stir them in (leave a couple to the side for presentation if you like.)

Toss the pasta in a large bowl with the sauce, add the grated cheese, mix well, and serve. Enjoy!

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This looks delicious Alessandra! We didn’t grow any pumpkins this year but around this time, for some reason :o, pumpkin puree goes on sale in the supermarkets! I’m stocking up – thanks for this!

‘@Lori Thanks Lori! I missed out on the pumpkin growing this year too, I was late! Let me know how you like it! And feel free to share any other favorite pumpkin recipes, or one you’d like to see here!

Holy moley, I’ll be making this at the weekend – love pumpkin, love pasta, so ideal mix! Thanks, miss! 🙂

Is there a version without the heavy cream? : )

‘@DannyBrown No problem! Let me know how it is! Pumpkin seems to be the one thing I can’t get sick of in the fall, so there will be many more recipes to come! I’m not afraid to say I’m a little obsessed! 🙂

‘@JudyDunn Hi Judy! I had the same thought! but then I was having the kind of day where I just couldn’t substitute it, LOL. I have not tried it this way, but I hear you can use a little plain greek yogurt – you just have to stir it in slowly so it doesn’t break up. The good thing about the heavy cream is that you really don’t need much of it – I think 1/4 cup would even work instead of a half. Thanks for dropping by, and if you try it, let me know how you like it!

O! M! G! I’m making this TONIGHT!

‘@ginidietrich yeah!!!!! Let me know how you like it!!

‘@ginidietrich and thank you for stopping by!!

Yum….love pumpkin anything….I will be trying this!

Sounds delicious! Maybe I’ll give it a try before our kitchen is torn apart!!

‘@LisaZ Stay tuned for more pumpkin recipes!

‘@denisedk Haha good idea! 🙂

This sounds great Ali; thanks for sharing as I love all things pumpkin too.

‘@cary.collinslpc Thanks Cary! Hey I hear you have a gluten-free pumpkin pancake recipe – let us know when you are ready to share! 😉

Next time I make them I’ll have to write down the recipe….it was more or less an experiment at the time.:)

Ohhh the creaminess of it looks SOOO yummy! And I just adore pumpkin and never would have thought to use it in a sauce for pasta. Thanks so much for sharing this recipe, I will definitely get around to trying it out sometime this month.

‘@rshin I never would have either, and I really thought my friend was nuts when she recommended this! Good thing I gave it a shot!

‘@Ali Mac Thanks for the tip, Ali. Is this blog all vegetarian? Think I might have found myself a new site (Thanks to @Danny Brown). : )

‘@JudyDunn@danny On occasion I feature some fish dishes, but mainly it is all vegetarian. I’m glad to have you here! 🙂 And thanks Danny!