| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Simply delicious! I used vegetable broth, and I had roasted a real fresh pumpkin, so I used roasted pumpkin instead of purée. I also threw in an early dash of cayenne pepper powder, instead of hot sauce, leader, as most of the hot sauce I have is vinegar based.
This was so delicious, the flavors really blend nicely together, and it was easy to make! It was a heavy meal, so though I wanted to eat more, I felt that it was already heavy on my stomach. I think this would pair well with a nice salad, and of course I had crispy Italian bread. I also did not use wheat pasta, just didn’t have any in the house. I would like to incorporate more vegetables, if anyone does, please include that in your review.
This was so delicious, the flavors really blend nicely together, and it was easy to make! It was a heavy meal, so though I wanted to eat more, I felt that it was already heavy on my stomach. I think this would pair well with a nice salad, and of course I had crispy Italian bread. I also did not use wheat pasta, just didn’t have any in the house. I would like to incorporate more vegetables, if anyone does, please include that in your review.
This was a very good recipe my only critique is instead of hot sauce, I wish I would have used cayenne. Next time I will definitely switch it out but will keep this on a steady rotation for sure!
I really enjoyed this, I too played with the spices I actually preferred more of the nutmeg and cinnamon. I used calabrian chili peppers instead of hot sauce. Loved the whole grain penne with this as well.
Everyone enjoyed it! Kept playing with the spices to get right flavoring – dried sage, salt, black pepper and Tabasco….light on nutmeg and cinnamon.
No flavor. Missing something. My family is very foodie and really didn’t like it at all. Sad bc I was hoping that it would make penne more appealing to my guests.
I’ve made this several times and it is VERY important that you use pumpkin puree. I like another comment to add fresh spinach to stay veggy and spicy sausage for a Wow taste.
So yummy! I added a red bell pepper, fresh spinach, and some spicy sausage. I used almond milk instead of cream as well, it turned out delicious!
Yummo and delish. Perfect meal for crisp fall day. Made with regular pasta. Instead of cream used half and half. The sage put the finishing touch on it.
Love this!!!
I tried this and found it very good. In fact I used the base of pumpkin puree mixed with low sodium chicken broth, added low sodium chili seasoning, low sodium black beans, low sodium dark red kidney beans, garlic & ground turkey and made pumpkin chili. It was awesome. Thank you Rachael!