Pasta with pumpkin creamy sauce
8 to 10 ounces multigrain penne pasta
•1 medium shallot
•3 medium cloves garlic
•2 sprigs sage leaves
•1 tablespoon olive oil
•1 cup fresh pumpkin puree
•½ cup veggie broth
•1/2 cup coconut milk
•Freshly ground black pepper
•1/4 cup grated Parmesan cheese
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).
•Meanwhile, mince the shallot and garlic; finely chop the sage.
•Heat the oil in a large saucepan over medium heat.
Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened.
Add the pumpkin puree, chicken broth, coconut milk and half of the sage.
Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened.
Season with salt and pepper to taste; keep warm on the lowest setting.
•Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well.
Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.
Pairs Well With
This is really a delicious recipe. I modified Martha Stewart’s recipe to use coconut milk instead of cream and sage instead of rosemary. Delish and my toddler loved it!