CREAMY PUMPKIN PENNE WITH SAGE AND TOASTED PECANS
adapted from a recipe exchange - great, imaginative fall dinner. delicious served with roasted vegetables and crusty bread.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make the Pumpkin Cream Sauce: In a large skillet, heat oil and sauté onions until soft. Add garlic and let cook a few more minutes. Remove from heat. In a blender, puree the onion mixture, pumpkin, tomato paste, milk, nutmeg, and cayenne until smooth.
- Pour into a pot and heat. Add generous amounts of salt and pepper. Stir in Parmesan until melted.
- Meanwhile, bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions. Drain and return to pot.
- To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce (there might be extra sauce), toasted pecans and fresh sage. Dig in!
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Abdul Ahd Ahad
[email protected]I'm always looking for new vegetarian recipes, and this one is a keeper! The pumpkin sauce is so creamy and flavorful, and the toasted pecans add a nice touch of crunch.
Sualisu zidane
[email protected]This dish is a great way to get your kids to eat vegetables. My kids love the pumpkin sauce and the toasted pecans.
Sandeep Budha
[email protected]I love the fact that this dish can be made ahead of time. I often make it on the weekend and then reheat it during the week for lunch or dinner.
Mike Tewksbury
[email protected]This dish is so easy to make and it's perfect for a weeknight meal. I always have the ingredients on hand, so I can make it at a moment's notice.
Senura Rashmitha
[email protected]I used butternut squash instead of pumpkin and it was delicious! The butternut squash gave the dish a slightly sweeter flavor.
Winnie Onyango
[email protected]I added some crumbled sausage to the dish and it was delicious! The sausage added a nice savory flavor to the dish.
Chaminda silva
[email protected]I'm not a fan of sage, so I omitted it from the recipe. The dish was still delicious without it.
Athri Jutt
[email protected]This dish is a great way to use up leftover pumpkin puree. I always have some leftover after making pumpkin pie, and this is a great way to use it up.
Akram Farooqi
[email protected]I'm always looking for new ways to use pumpkin, and this dish is a great one! The pumpkin sauce is so creamy and flavorful, and the toasted pecans add a nice touch of crunch.
Marwan Zahran
[email protected]This dish is so versatile! I've used it as a pasta dish, a soup, and even a dip for crackers. It's always delicious.
April Dominguez
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the creamy pumpkin sauce and the toasted pecans. I would definitely recommend this dish for a special occasion.
Nirmala Khadka
[email protected]This dish is perfect for fall! The pumpkin sauce is warm and comforting, and the toasted pecans add a nice touch of crunch. I also like to add a bit of grated Parmesan cheese to the top.
Silvia Vanessa Lopez
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this dish. The pumpkin flavor is subtle and not overpowering. I would definitely recommend this dish to anyone who is looking for a flavorful and easy-to-make pasta dish.
eaisin arafat
[email protected]This dish is so easy to make and it's packed with flavor. I love the combination of pumpkin, sage, and pecans. I've also tried adding crumbled goat cheese to the top, and it's delicious!
Kim Wright
[email protected]I've made this recipe twice now and it's become a favorite! The first time I made it, I used canned pumpkin puree, but the second time I used fresh pumpkin that I roasted myself. Both versions were delicious, but I think I prefer the roasted pumpkin
Nura M Abdullahi
[email protected]This dish was absolutely delicious! I made it for my family last night and they all loved it. The pumpkin sauce was creamy and flavorful, and the toasted pecans added a nice crunch. I will definitely be making this dish again.