Pasta with pumpkin creamy sauce


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Member since 2010
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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

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!


Ingredients You'll Need

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

•Kosher salt

•Freshly ground black pepper

•1/4 cup grated Parmesan cheese


Directions

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.


Questions, Comments & Reviews



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