Wednesday, October 27, 2010

Pumpkin Penne

You will love this subtle flavored harvest pasta dish. Feel free to get creative and add chicken Italian sausage.
Pumpkin Penne
1 pound whole wheat penne pasta cooked according to box
½ white onion chopped
3 cloves minced garlic
2 C MSG-Free Chicken Broth such as Pacific Organic
2 C pumpkin puree (I puree in food processor)
½ C organic half & half
1 T hot sauce
1 T Flaxmeal
Salt and Pepper to taste
a couple pinches cinnamon and nutmeg
optional: pecans and dried cranberries (these will definitely add color to dish)
grated Parmesan, dried cranberries, and chopped pecans for garnish
pumpkin penne before toppings
In skillet, on med-heat, cook EVOO about a minute. Add garlic and onion and saute until translucent
Add the pumpkin, half & half, broth, hot sauce, cinnamon, and nutmeg. Bring to boil then reduce to simmer until thick
Combine sauce, cooked pasta, flax, and cranberries/nuts
Serve warm with toppings sprinkled on top.

No comments:

Post a Comment