Pumpkin Penne

Submitted by Monca

"A Savory semi-creamy pasta with a little kick of spice. Great for fall. I like to put steak thinnly sliced inside."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 lb whole wheat penne rigate
• 1 tablespoon extra virgin olive oil
• 3 shallots, finely chopped
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 (15 ounce) can pumpkin puree
• 1⁄2 cup low-fat milk
• 1 tablespoon flour
• 1 teaspoon cayenne pepper
• 2 teaspoons pumpkin pie spice
• 1⁄4 teaspoon pepper
• 2 teaspoons sage (fresh or dry)
• 2 tablespoons parmigiano-reggiano cheese, grated

directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. In a small bowl mix the milk with the flour save for latter.
3. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and milk mix. Add the cayenne pepper, and pumpkin pie season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
4. Mix all ingredients together and toss parmigiano-reggiano over.