Photo: Penne-Wise Pumpkin Pasta Recipe
Ingredients
- Salt
- 1 pound whole-wheat penne
- 2 tablespoons extra-virgin olive oil
- 3 shallots, finely chopped
- 3 to 4 cloves garlic, grated
- 2 cups chicken stock
- 1 (15-ounce) can pumpkin puree
- 1/2 cup cream
- 1 teaspoon hot sauce, to taste
- Freshly grated nutmeg, to taste
- 2 pinches ground cinnamon
- Salt and black pepper
- 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
- Grated Parmigiano-Reggiano
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.
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By kkerbawy
Ann Arbor, Michigan
on February 01, 2012
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Fabulous. Easy. Kids loved it! The sauce takes a little longer than one might think to thicken, though. Count on a few extra minutes.....
By CatwomanMN
Jordan, MN
on November 30, 2011
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I followed this recipe as posted. I could not get the pumpkin sauce to taste good before adding the pasta! After adding several other spices and some honey I got it to be bearable. I have to agree with other reviews that pumpkin with the spices is needed, but it is still lacking so I can't give it more than 1 star.
I have made several of Rachael's dishes and they have been really good. What a disappointment! I almost have to think it was a recipe Foodnetwork chefs tried to come up with and used Rachael as the pawn. Taste is everything and this dish was terrible. Will never make again-there is no help for this recipe.
By Laurenash2014
on November 29, 2011
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I love this dish, it is warming and inviting especially in winter. Although it has pumpkin it is a little rich with the cream so I have lightned it up still keeping all the flavor and making it gluten free while still low calorie, the recipe follows:
Penne-Wise Pumpkin Pasta for one:
Ingredients--- 1 bag tofu shiritaki fettuccine shaped noodles, 1 tsp evoo, 1/4 onion chopped (or shallots, 1 tsp minced garlic, 1/3 cup chicken stock, 1/4 cup canned pumpkin, 1-2 tbsp almond milk, 1/4 tsp hot sauce, nutmeg, cinnamon, salt and pepper, 1/4 - 1/2 tsp ground sage, 1 tbsp parm cheese
Follow the original recipe except for boiling the noodles instead just drain and dry them with paper towels
This entire recipe has only 160 calories
-Happy cooking
Read all 152 reviews