Penne with Pumpkin Cream Sauce

October 2008
Penne with Pumpkin Cream Sauce

by 30 people

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Serve with roasted asparagus.

Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

Ingredients
  • 1 pound penne pasta
  • 2 tablespoons butter
  • 1 onion, chopped
  • Salt and pepper
  • 1 15 ounce can  pure pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese, plus more for topping
  • 1/4 cup chopped flat-leaf parsley
Directions
  1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
  2. In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
  3. Top the pasta with the parsley and more parmesan.
Tip For a change:
  • Add chopped ham when cooking the onion.
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