Penne with Pumpkin Cream Sauce

(from largomason’s recipe box)

Source: dineanddish.net

Ingredients

  • 1 pound penne pasta
  • 2T butter
  • 1 onion, chopped
  • salt & pepper
  • 1 15-oz. 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. Cook 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 water, and toss. Stir in the parmesan; season with salt & pepper.

  3. Top pasta with parsley and more parmesan to serve.

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