Penne with Pumpkin Sauce
Indulge in the cozy, autumn-inspired flavors of Penne with Pumpkin Sauce, a creamy and satisfying pasta dish that's perfect for any weeknight dinner or seasonal gathering. This recipe combines tender penne pasta with a velvety sauce made from pumpkin puree, heavy cream, and a touch of Parmesan cheese, creating a luxurious blend of savory and subtly sweet flavors. Aromatic garlic, shallot, and warm spices like nutmeg and cinnamon add depth, while fresh sage provides an herbaceous finish. Ready in just 30 minutes, this dish is both quick and comforting. Serve it with an extra sprinkle of Parmesan and a hint of red pepper flakes for a customizable heat. Perfect for fall, this one-pot wonder will have your family asking for seconds!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 pieces garlic cloves, minced
- 1 piece shallot, finely chopped
- 1 cup vegetable broth
- 0.25 tsp ground nutmeg
- 0.25 tsp ground cinnamon
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh sage leaves, chopped
- 0.25 tsp optional: red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat until melted. Add the minced garlic and chopped shallot, and cook, stirring occasionally, until fragrant and softened, about 2 minutes.
Stir in the pumpkin puree, vegetable broth, ground nutmeg, ground cinnamon, salt, and black pepper. If using, add the red pepper flakes for a hint of heat. Cook for 3-4 minutes, stirring occasionally, until the mixture is warmed through and slightly thickened.
Reduce the heat to low and gradually stir in the heavy cream. Continue to cook for another 2-3 minutes, allowing the sauce to come together and thicken.
Mix in the grated Parmesan cheese and half of the chopped sage, stirring until the cheese is melted and the sauce is smooth.
Add the cooked penne to the skillet, tossing to coat it thoroughly in the pumpkin sauce. If needed, stir in small amounts of the reserved pasta cooking water to loosen the sauce to your desired consistency.
Taste the pasta and adjust seasoning with more salt or pepper if needed.
Serve the penne with pumpkin sauce immediately, garnished with the remaining chopped sage and an additional sprinkle of Parmesan cheese. Enjoy warm!
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 13.8 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1027 mg | 79% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1716 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
