with Pumpkin Cream Sauce
Prep Time: 1 Hour
Yields: 4 Servings
Comment: Pumpkins are plentiful
during the fall months. This recipe uses pumpkin purée to
create an interesting pasta dish. You can purchase canned pumpkin
or make your own fresh purée using the method below.
- 1 pound penne pasta, cooked
- ½ cup pumpkin purée*
- 4 tbsps butter
- 1 cup diced onions
- ¼ cup diced red bell peppers
- 1 tbsp minced garlic
- 1 cup sliced mushrooms
- 3 cups heavy cream
- ½ cup shredded Parmesan cheese
- pinch of nutmeg
- salt and black pepper to taste
- parsley for garnish
In a large skillet, melt butter over medium-high heat. Sauté
onions, bell peppers and garlic 3–5 minutes or until wilted.
Add mushrooms and sauté 2 more minutes or until softened.
Add cream and bring to a slow simmer. Stir in pumpkin purée
and Parmesan cheese. Simmer until reduced and slightly thickened.
Season with nutmeg, salt and pepper. Serve over hot, cooked penne
pasta and garnish with chopped parsley.
To make fresh pumpkin purée, cut a large pumpkin in half
and remove the stem and seeds. Cut into 2-inch squares. In a large
stockpot, place pumpkin squares and cover with water by 2 inches.
Bring to a rolling boil and cook 20–30 minutes until pumpkin
is completely tender. Drain and cool under cold running water. When
completely cooled, scoop pumpkin off of the skin and discard skin.
Place cooked pumpkin into a food processor or blender and process
until smooth. Any remaining purée can be frozen for up to