Pumpkin and Parmesan Penne
Indulge in the cozy, autumnal flavors of Pumpkin and Parmesan Penne, a comforting pasta dish that combines the velvety richness of pumpkin puree and cream with the sharp, savory notes of freshly grated Parmesan cheese. This recipe is elevated by sautéed garlic and shallots, aromatic sage, and a hint of ground nutmeg, making each bite a celebration of seasonal ingredients. Perfectly al dente penne pasta is coated in a luxurious sauce that’s both creamy and slightly earthy, delivering a satisfying meal in just 35 minutes. Garnished with crunchy roasted pumpkin seeds and extra Parmesan, this dish is ideal for dinner parties or a quick midweek meal. With its simple preparation and gourmet presentation, Pumpkin and Parmesan Penne is guaranteed to become a fall favorite, while its hearty blend of flavors is sure to delight pasta lovers year-round.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1.5 cups pumpkin puree (unsweetened)
- 0.5 cup heavy cream
- 0.5 cup vegetable broth
- 1 cup freshly grated Parmesan cheese
- 0.25 tsp ground nutmeg
- 1 tbsp fresh sage leaves, finely chopped
- to taste salt
- to taste black pepper
- 2 tbsp pumpkin seeds (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté for 2-3 minutes, until fragrant and softened.
Stir in the pumpkin puree, heavy cream, and vegetable broth. Mix well to combine, and bring the mixture to a gentle simmer.
Add the freshly grated Parmesan cheese, nutmeg, and chopped sage leaves to the skillet. Stir until the cheese has melted and the sauce is smooth. Season with salt and black pepper to taste.
If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce.
Serve the Pumpkin and Parmesan Penne immediately. Garnish with additional Parmesan cheese, a sprinkle of nutmeg, and pumpkin seeds if desired.
Nutrition Facts
Calories |
3189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 6320 mg | 275% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 14.8 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2794 mg | 215% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2971 mg | 63% | |
*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.
