Penne-Wise Pumpkin Pasta

This recipe is "wise" because it uses whole-wheat pasta, which is high in protein and fiber compared with semolina pasta. Plus, it's inexpensive to make and absolutely delicious!
  • Level: Easy
  • Total: 37 min
  • Prep: 20 min
  • Cook: 17 min
  • Yield: 6 servings
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1 pound whole-wheat penne pasta

2 tablespoons EVOO (extra-virgin olive oil)

3 shallots, finely chopped

3 to 4 garlic cloves, grated

2 cups chicken stock

1 (15-ounce) can pumpkin puree

12 cup cream

1 teaspoon hot sauce, or to taste

Freshly grated or ground nutmeg

2 pinches of ground cinnamon

Freshly ground black pepper

7 to 8 fresh sage leaves, thinly sliced

Grated Parmigiano-Reggiano cheese


  1. Bring a large pot of water to a boil over high heat for the pasta. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water.
  2. In a large skillet, heat the EVOO, twice around the pan, over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken. Add a little of the reserved pasta water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and grated cheese.
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