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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A Savory semi-creamy pasta with a little kick of spice. Great for fall. I like to put steak thinnly sliced inside. Ingredients:
1 lb whole wheat penne rigate |
1 tablespoon extra virgin olive oil |
3 shallots, finely chopped |
3 garlic cloves, minced |
2 cups chicken broth |
1 (15 ounce) can pumpkin puree |
1/2 cup low-fat milk |
1 tablespoon flour |
1 teaspoon cayenne pepper |
2 teaspoons pumpkin pie spice |
1/4 teaspoon pepper |
2 teaspoons sage (fresh or dry) |
2 tablespoons parmigiano-reggiano cheese, grated |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. In a small bowl mix the milk with the flour save for latter.
3. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and milk mix. Add the cayenne pepper, and pumpkin pie season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
4. Mix all ingredients together and toss parmigiano-reggiano over.
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