The Sensitive Kitchen

Friday, September 26, 2008

Pumpkin Penne

16 ozs whole-wheat penne
1 Tbsp extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, put through a press
2 cups broth
15 ozs canned organic pumpkin
1/2 cup half-and-half
pinches of cinnamon and freshly grated nutmeg, to taste
salt and pepper, to taste
Grated Romano cheese

Cook the pasta al dente, reserving cooking water.

While pasta cooks, saute shallots and garlic in olive oil in a large skillet until translucent, 2-3 minutes. Add broth, pumpkin and half-and-half, whisking to break up pumpkin. Season with spices, salt and pepper. Reduce heat to medium-low; simmer 5-6 minutes to thicken. Add a little reserved pasta water if sauce is too thick. (Sauce will thicken as it stands.)

Combine pasta and sauce. Sprinkle with grated cheese. Serves 6.


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