Creamy Pumpkin Penne
From jo_jo_ba 16 years ago
- 15 minutes to make
- Serves 4
A smooth, savory fall pasta with a sauce using canned packed pumpkin, evaporated milk and whole-grain pasta.
Ingredients
- 1 onion, chopped fine shopping list
- 1 red bell pepper, chopped fine shopping list
- 6 cloves garlic, minced shopping list
- 1 cup canned solid-pack pumpkin shopping list
- 2 cups vegetable broth shopping list
- 1 cup white wine shopping list
- 1/4 cup evaporated milk shopping list
- 1/4 tsp freshly grated nutmeg, to taste shopping list
- black pepper + salt shopping list
- 16 oz whole-grain penne pasta shopping list
How to make it
- In a large skillet cook the onion, bell pepper and garlic over moderate heat, stirring, until the vegetables are softened.
- Stir in the pumpkin, broth, wine, evaporated milk, nutmeg, and salt and pepper to taste.
- Simmer the sauce, stirring occasionally, for 10 minutes.
- While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente (about 9 minutes).
- Reserve 1 cups of the cooking water and drain penne well.
- Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed until pasta is well coated.
- Crack pepper over top and serve.
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