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Penne-Wise Pumpkin Pasta
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 424 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 29 milligrams
- Sodium
- 288 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 11 grams
- Protein
- 16 grams
- Sugar
- 4 grams
Share This Recipe
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 424 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 29 milligrams
- Sodium
- 288 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 11 grams
- Protein
- 16 grams
- Sugar
- 4 grams
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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