Creamy Pumpkin Penne With Sage and Toasted Pecans

Submitted by sofie-a-toast

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

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 lb penne, cooked according to package directions
• 1⁄2 cup toasted pecans, roughly chopped
• 3 tablespoons chopped fresh sage
• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 4 -6 garlic cloves, minced
• 1 (14 ounce) can organic pumpkin
• 3 tablespoons tomato paste
• 2 cups milk
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon cayenne (or to taste, i liked mine with a kick!)
• 1⁄2 - 1 cup parmesan cheese
• salt
• fresh ground pepper

directions

1. 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.
2. Pour into a pot and heat. Add generous amounts of salt and pepper. Stir in Parmesan until melted.
3. 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.
4. To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce (there might be extra sauce), toasted pecans and fresh sage. Dig in!