Prep 10 mins
Cook 15 mins
A delicious recipe for pumpkin that's not a dessert! I usually make my own pumpkin puree in the blender with a little water. This dish is mild and warming; my kids like it because it looks like mac and cheese!
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 cups pumpkin puree
- 2 cups chicken broth, made from bouillon
- 1⁄4 cup heavy cream
- 1⁄2 cup sour cream
- 1⁄4 teaspoon nutmeg
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 tablespoons fresh parsley, minced
- 1⁄4 cup romano cheese, shredded
- 1 lb penne or 1 lb rotini pasta
- In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
- Whisk in the pumpkin, broth, creams and seasonings to taste.
- Simmer 10 minutes, stirring occasionally.
- Meanwhile, boil the pasta in salted water until al dente.
- Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
- Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.
4-5 stars. I did really like the pumpkin, but if anyone knows my cooking, they know I love spice and herbs. So, without the additional seasoning ... I did find it a bit bland. But the overall flavor was very nice.
Here are my changes. Since it was a main dish I did add sausage. I was at my local meat market and they had sage and garlic turkey sausage ... HOW perfect! But a mild Italian sausage would work too.
I also added a medium onion, fresh chopped sage and a few red pepper flakes.
I love romano for a bit of tang which was nice and I also added a bit of the pasta water. And for the pasta; I used penne rigate with the ribs. I find it holds the sauce better than plain penne.
Lots of pepper for me and it was very tasty. All the flavor was there, I just needed a bit more seasoning, but that is just my taste. It was good as is, I just wanted a bit more.
The sausage as others mentioned was a very nice addition. I love turkey or chicken best for a dish like this. I did cut in half moons and browned first.
Very nice dish. Thx
Surprisingly good! After reading some of the reviews, I did up the spices, and made it far too spicy for our family: spices are always a personal taste, I suppose.
I did substitute evaporated milk for the creams, and threw the onions, garlic and pumpkin altogether to cook (I'm impatient) instead of sauteing them. I will try with white wine for a special treat one day.
It was a nice change for me to make something with pumpkin in it that wasn't sweet. My husband liked it, and I thought it was ok. I didn't have a few of the ingredients, so here's what I did: I used 1 (14 oz.) can chicken broth and 1/4 c. white wine. Instead of the heavy cream, I used 1 (5 oz.) can of evaporated milk, and I omitted the sour cream altogether. For the spices, I used 1/2 tsp. nutmeg, 1 tsp. ground sage, 1/2 tsp. black pepper, 1 tsp. red pepper flakes, 1/4 tsp. - 1/2 tsp. *each* pumpkin pie spice and cinnamon, and 2 tsp. dried parsley flakes. I thought this could've used something else, like chicken or chicken sausage, but I didn't have any and my peeps were hungry, so I added 8 oz. largely sliced crimini mushrooms with the onions and garlic (but I would add double that if I added them again - they got lost in all this pasta!), I topped this with shredded parmesan and served with a green salad and Recipe #20616 (one of my favorite breads). I'm glad I tried this recipe though, thanks!