This recipe, much like many of my concoctions came about totally by accident. Staring at about a cup of leftover pumpkin puree from Slothsgiving’s Pumpkin Blondies, I decided to whip up a quick lunch using the pumpkin and some penne I had on-hand. It was creamy and rich without being too cloyingly sweet. I love when random works out.
Stovetop Pumpkin Penne
4 oz penne or shells (whole wheat or white pasta)
1/2 tbs butter
7oz (about 1/2 can) pumpkin puree (not pie filling)
1/4c. half & half (or milk)
1 tsp sage (dried or fresh)
1/2 tsp garlic powder
1/2 c. shredded Gruyère cheese
2 tbs sliced, unsalted almonds
Parmesan Cheese for serving
Cook pasta according to package directions. In a medium saucepan, melt butter, add pumpkin, stir till warmed through. Add half&half and herbs, stir until smooth. Sprinkle in cheese and whisk until you have a deliciously smooth pumpkin cheese sauce. Taste here, add Salt/Pepper ( I like alot of black pepper here). Add cooked pasta and thoroughly coat.
In a small dry skillet, add almonds. Keeping the pan moving, lightly toast the almonds. These shouldn’t need more than a few minutes – they burn easily!
To serve: Sprinkle Parmesan cheese and almonds over pasta! Dive in. Serves 2.