Penne-Wise Pumpkin Pasta

  3.9 – 9 reviews  • Dairy Recipes
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
Level: Easy
Total: 37 min
Prep: 20 min
Cook: 17 min
Yield: 6 servings

Ingredients

  1. Salt
  2. 1 pound whole-wheat penne pasta
  3. 2 tablespoons EVOO (extra-virgin olive oil)
  4. 3 shallots, finely chopped
  5. 3 to 4 garlic cloves, grated
  6. 2 cups chicken stock
  7. 1 (15-ounce) can pumpkin puree
  8. 12 cup cream
  9. 1 teaspoon hot sauce, or to taste
  10. Freshly grated or ground nutmeg
  11. 2 pinches of ground cinnamon
  12. Freshly ground black pepper
  13. 7 to 8 fresh sage leaves, thinly sliced
  14. Grated Parmigiano-Reggiano cheese

Instructions

  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.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 2049
Total Fat 183 g
Saturated Fat 111 g
Carbohydrates 86 g
Dietary Fiber 7 g
Sugar 21 g
Protein 24 g
Cholesterol 655 mg
Sodium 1727 mg
Serving Size 1 of 6 servings
Calories 2049
Total Fat 183 g
Saturated Fat 111 g
Carbohydrates 86 g
Dietary Fiber 7 g
Sugar 21 g
Protein 24 g
Cholesterol 655 mg
Sodium 1727 mg

Reviews

Daniel Snyder
This is a fall-season family favorite. However, I use RR’s earlier version with mushrooms and regular white penne. I have made this recipe many,many times over the years and it has never failed. The “sauce” can be made the day before,re-heated and poured over hot pasta when guests arrive. When the leaves begin to fall off the trees and the air temps cool,THIS is the recipe to go to.
Taylor Buck
It was just bland!
Harold Owens
I made this dish twice, and each time it cam eout rather bland. Tasted like wet cardboard, even with the Parmesan cheese. I was so disappointed. It looked SO good on TV.
Dawn Hobbs
I’m pretty sure where it says reserve12 cups starchy cooking water it should say 1/2 cups too, right? I just saw the epidsode yesterday, and I dont’ remember her saying 12 cups.
Michael Howe
This is delicious. Very easy and quick
Eduardo Morris
Thank you Lorraine! I was so confused!
Stephen Morales
Before you try this recipe take note of the “12 cup cream”. I believe it should be 1/2 cup cream. It’s a great recipe except for that.

 

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