We made this a long time ago - last year! In fact, there are a lot of things we have made since last year and into this year that we just haven't posted. Today however, we have nothing else to do except post all of these old recipes (and make new ones!). You see, we are snowed in again!! It's Snowmageddon 2010!!!! There are 3 farm animals (roughly 21") of snow outside. So here we are, FINALLY updating our adventures.
This recipe is for Pumpkin Penne. We were intrigued by the idea of using pumpkin for a savory dish instead of a sweet one. It should be noted that we decided to make this prior to deciding to cook healthier things. (Pasta coated in pumpkin and heavy cream is not exactly healthy.) We mostly followed a Rachel Ray recipe. This is pretty quick and simple; great for a weeknight!
This serves 4
8 oz of penne pasta
1 Tbsp olive oil
2 shallots, chopped
2 cloves garlic, minced
1 c. chicken broth
7.5 oz pumpkin puree
1/4 c heavy cream
1/2 tsp hot pepper sauce
pinch of cinnamon
pinch of nutmeg
pinch of sage
salt and pepper to taste
sage and parmesan for garnish
1. Cook pasta according to package directions.
2. Heat olive oil in a skillet. Add garlic and shallots and cook until softened (about 5 minutes).
3. Add chicken broth, pumpkin and cream. Stir. Add hot sauce, cinnamon, nutmeg, salt and pepper. Lower heat, simmer until thickened (about 5 minutes).
4. Add sage and pasta to sauce. Toss to coat.
5. Garnish with parmesan and sage. Serve!
And that's it! See how easy?
We weren't sure how we would feel about the idea of pumpkin for dinner, but in the end we really liked it! It was different, it was easy, and most importantly, it was yummy. It reheated well for leftovers as well.
Here is the nutritional information for the dish.