Wednesday, October 22, 2008

Penne with Pumpkin Cream Sauce

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.