Creamy Pumpkin Penne With Sage And Toasted Pecans Food
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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