Creamy Pumpkin Penne With Sage and Toasted Pecans

Name: Creamy Pumpkin Penne With Sage and Toasted Pecans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 453.59 g penne, cooked according to package directions; 118.29 ml toasted pecans, roughly chopped; 44.37 ml chopped fresh sage; 29.58 ml olive oil; 1 onion, roughly chopped; 4-6 garlic cloves, minced; 396.89 g can organic pumpkin; 44.37 ml tomato paste; 473.18 ml milk; 2.46 ml ground nutmeg; 1.23 ml cayenne (or to taste, i liked mine with a kick!); 118.29-236.59 ml parmesan cheese; salt; fresh ground pepper

Submitted by sofie-a-toast

"adapted from a recipe exchange - great, imaginative fall dinner. delicious served with roasted vegetables and crusty bread."

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Ready In:: 25mins
Ingredients:: 14
Serves:: 4

ingredients

453.59 g penne, cooked according to package directions
118.29 ml toasted pecans, roughly chopped
44.37 ml chopped fresh sage
29.58 ml olive oil
1 onion, roughly chopped
4-6 garlic cloves, minced
396.89 g can organic pumpkin
44.37 ml tomato paste
473.18 ml milk
2.46 ml ground nutmeg
1.23 ml cayenne (or to taste, i liked mine with a kick!)
118.29-236.59 ml parmesan cheese
salt
fresh ground pepper

directions

To make the Pumpkin Cream Sauce: In a large skillet, heat oil and sauté onions until soft. Add garlic and let cook a few more minutes. Remove from heat. In a blender, puree the onion mixture, pumpkin, tomato paste, milk, nutmeg, and cayenne until smooth.
Pour into a pot and heat. Add generous amounts of salt and pepper. Stir in Parmesan until melted.
Meanwhile, bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions. Drain and return to pot.
To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce (there might be extra sauce), toasted pecans and fresh sage. Dig in!