Penne with Pumpkin Cream Sauce
adapted from: From Everyday with Rachael Ray
 | | 1 1/2pound whole wheat penne pasta |
| | 2 tablespoons butter |
| | 2 tbs dried onion |
| | Salt and pepper |
| | | One 15-ounce can pure pumpkin puree |
| | 1 cup heavy cream |
| | 1/2 cup grated parmesan cheese, plus more for topping |
|
In a large pot bring salted water to boil. Add pasta. Cook as directed on pasta package. Reserve 1 cup of water from pot. Drain pasta. In the same pot add butter and dried onion. Cook for 2-3 minutes. Add pumpkin, cream, and cheese. Heat for 5 minutes. Add water and pasta. Salt and pepper to taste. Serve. Sprinkle some more of the parmesan cheese!!
NOTE-
This is a rich dish. If you are a real pumpkin person you are good to go. If you are not add more salt and you will get a creamy taste. In the picture I decorated it with parsley.... it was for show it doesn't taste good. We are the less meat kind of family. If you are a meat in the main dish type, I suggest ham. I have tried it once. It was good.
