Creamy Pumpkin Penne With Sage and Toasted Pecans |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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adapted from a recipe exchange - great, imaginative fall dinner. delicious served with roasted vegetables and crusty bread. Ingredients:
1 lb penne, cooked according to package directions |
1/2 cup toasted pecans, roughly chopped |
3 tablespoons chopped fresh sage |
2 tablespoons olive oil |
1 onion, roughly chopped |
4 -6 garlic cloves, minced |
1 (14 ounce) can organic pumpkin |
3 tablespoons tomato paste |
2 cups milk |
1/2 teaspoon ground nutmeg |
1/4 teaspoon cayenne (or to taste, i liked mine with a kick!) |
1/2-1 cup parmesan cheese |
salt |
fresh ground pepper |
Directions:
1. 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.
2. Pour into a pot and heat. Add generous amounts of salt and pepper. Stir in Parmesan until melted.
3. 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.
4. To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce (there might be extra sauce), toasted pecans and fresh sage. Dig in!
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