Pumpkin Penne

You will love this subtle flavored harvest pasta dish. Feel free to get creative and add chicken Italian sausage.

Pumpkin Penne

Ingredients:

1 pound whole wheat penne pasta cooked according to box

2 T EVOO

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

Directions:

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.