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Penne with Pumpkin Cream Sauce

Penne with Pumpkin Cream Sauce

Kana Okada enlarge

By: Tracey Seaman

Serve with roasted asparagus.

Key:

These recipes can be made in 30 minutes or less.

Fast

Our veggie-friendly dishes have no meat or fish.

Veg Out

4 Servings
Prep 15 min
Cook 15 min

Ingredients:

1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 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

For a change
Add chopped ham when cooking the onion.

Directions:

In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
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.
Top the pasta with the parsley and more parmesan.