Pumpkin Parmesan Penne – 31 Days of Fall Flavors #14
I’m having one of those “OMG, I really need to go to the grocery store!” nights. I just opened the fridge and it’s pretty much hummus and Greek yogurt, which I’m guessing is the female vegetarian version of a bachelor’s fridge. Sick of veggie burgers and PB & Apple Butter sandwiches, I needed to make a real dinner. Like any good single person, I had pasta and lots of it. A bit of a pasta snob, I can’t do jarred pasta sauce. I have flashbacks of the college days where the cafeteria served vats of Ragu nightly in the pasta bar for those of us that didn’t want to eat the mystery meat. *shudder* This recipe just happened to pop up in my inbox earlier today, and as luck would have it, I had some leftover pumpkin puree in the freezer. Score!!! I deviated a bit from the original recipe, but I’ll post it without my major tweaks below and let you have some fun with the flavors you enjoy. It is a bit on the mild side, and I like pasta with a bit of a kick, so I added extra Parmesan to my liking and sprinkled a bit of garlic powder on my portion, which probably defeats the whole purpose of all the original spices. But I don’t care. I love garlic and with Halloween right around the corner, I want to be prepared in case Twilight is real.
Pumpkin Parmesan Penne
- 6 ounces penne pasta (go for whole wheat if you’re a better person than me)
- 3/4 cup pumpkin puree (more if sauce is too thin)
- 3/4 cup vegetable broth
- 1/4 cup skim milk (or vanilla almond milk if you’re out of real milk)
- a sliver of unsalted butter
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- 1 pinch ground ginger
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered according to the box, stirring occasionally, until the pasta has cooked through, but is still firm to the bite. Drain well and set aside.
- Heat the pumpkin puree, vegetable broth, milk, butter, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese. Sprinkle with additional parmesan cheese if desired.