Prep 5 mins
Cook 20 mins
This looks great and easy enough for a fall weeknight! The original recipe called for rosemary, but I am a big fan of pumpkin and basil! This is a great light dinner, or a good side dish. Update: Thanks to Amaze-Ing Me, I went back and tweaked the sauce a bit to make it even better! Update: I made this quicker after needing to rush for dinner one night--you can't even tell the difference! I also added some poached chicken to make it a real one dish meal and it was great!
- 12 ounces penne pasta or 12 ounces other short pasta
- kosher salt
- 2 tablespoons olive oil
- 1 (15 ounce) canpure pumpkin puree
- 1⁄2 teaspoon garlic powder
- 1⁄2 cup whole milk or 1⁄2 cup half-and-half or 1⁄2 cup whipping cream
- 1⁄4 cup apple cider
- 1⁄2 cup grated parmesan cheese
- 1 tablespoon sherry wine vinegar
- 2 teaspoons dried basil
- 3 dashes nutmeg
- 1 dash cinnamon
- 1⁄2 teaspoon white pepper, to taste
- 1 teaspoon salt, to taste
- Cook pasta in a large pot of boiling, salted water until al dente. (I generally use 4 qts of water with 2 Tbs kosher salt.) Drain well, reserving 1 1/2 cups of the water. Sprinkle with olive oil and toss.
- Over medium low heat, mix pumpkin puree, garlic, milk, apple cider, parmesan, vinegar, pepper, salt, basil, nutmeg, and cinnamon, and 3/4 to 1 cup of pasta water to pot. Stir sauce until heated through--5 to 10 minutes.
- Check sauce seasoning and add additional salt to taste.
- Add pasta and sauce to pasta pot and toss to coat. If sauce is too thick, add some additional pasta water.
I am trying to eat a little healthier, so I used this sauce for low fat whole grain ravioli and it came out absolutely delicous! After trying pumpkin soup and falling in love with it, I am trying all things pumpkin, and I found this sauce has the same flavors as the soup only a little thicker. I did tweek it slightly, because I found it needed a little more sweetness to balance out the flavors, so I added about 2 to 3 Tbsps of maple syrup, and added a dash of cyanne to make it a bit more exciting and it made quite a difference. I highly recommend this recipe!
Good sauce. Once I got the right amount of salt in it I liked it better. Used wheat penne and gemeli pastas mixed together which was nice. Seemed like there was just a little something missing but I can't put my finger on it...wish I could give a suggestion. Overall it was a nice change from the usual sauces (red, white, etc)