Pumpkin Penne

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

• Ready In: 50 mins
• 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.