Pasta with pumpkin creamy sauce
  • Servings: 4
  • 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
  1. 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).
  2. •Meanwhile, mince the shallot and garlic; finely chop the sage.
  3. •Heat the oil in a large saucepan over medium heat.
  4. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened.
  5. Add the pumpkin puree, chicken broth, coconut milk and half of the sage.
  6. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened.
  7. Season with salt and pepper to taste; keep warm on the lowest setting.
  8. •Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well.
  9. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.
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!