Directions:
- Heat water for pasta, salt it and cook penne to al dente.
- Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.92 Kcal (1457 kJ) | ||
| Calories from fat | 87.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 15% | |
|---|---|---|---|
| Cholesterol | 9.86mg | 3% | |
| Sodium | 155.7mg | 6% | |
| Potassium | 303.11mg | 6% | |
| Total Carbs | 55.65g | 19% | |
| Sugars | 7.54g | 30% | |
| Dietary Fiber | 6.98g | 28% | |
| Protein | 12.34g | 25% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 2.1mg | 12% | |
| Calcium | 63mg | 6% | |
| Amount Per 100 g | |||
| Calories | 143.06 Kcal (599 kJ) | ||
| Calories from fat | 35.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 15% | |
|---|---|---|---|
| Cholesterol | 4.06mg | 3% | |
| Sodium | 64.02mg | 6% | |
| Potassium | 124.64mg | 6% | |
| Total Carbs | 22.88g | 19% | |
| Sugars | 3.1g | 30% | |
| Dietary Fiber | 2.87g | 28% | |
| Protein | 5.07g | 25% | |
| Vitamin C | 2.4mg | 10% | |
| Iron | 0.9mg | 12% | |
| Calcium | 25.9mg | 6% | |
* 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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