Directions:
- To make the Pumpkin Cream Sauce: In a large skillet, heat oil and sauté onions until soft. Add garlic and let cook a few more minutes. Remove from heat. In a blender, puree the onion mixture, pumpkin, tomato paste, milk, nutmeg, and cayenne until smooth.
- Pour into a pot and heat. Add generous amounts of salt and pepper. Stir in Parmesan until melted.
- Meanwhile, bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions. Drain and return to pot.
- To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce (there might be extra sauce), toasted pecans and fresh sage. Dig in!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.67 Kcal (1606 kJ) | ||
| Calories from fat | 246.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.35g | 42% | |
|---|---|---|---|
| Cholesterol | 14.27mg | 5% | |
| Sodium | 338.33mg | 14% | |
| Potassium | 374.93mg | 8% | |
| Total Carbs | 20.03g | 7% | |
| Sugars | 8.51g | 34% | |
| Dietary Fiber | 6.04g | 24% | |
| Protein | 14.97g | 30% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 1.4mg | 8% | |
| Calcium | 363.5mg | 36% | |
| Amount Per 100 g | |||
| Calories | 163.24 Kcal (683 kJ) | ||
| Calories from fat | 104.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 42% | |
|---|---|---|---|
| Cholesterol | 6.07mg | 5% | |
| Sodium | 143.95mg | 14% | |
| Potassium | 159.52mg | 8% | |
| Total Carbs | 8.52g | 7% | |
| Sugars | 3.62g | 34% | |
| Dietary Fiber | 2.57g | 24% | |
| Protein | 6.37g | 30% | |
| Vitamin C | 2.1mg | 8% | |
| Iron | 0.6mg | 8% | |
| Calcium | 154.6mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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