Creamy Pumpkin Pasta
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Ingredients45 m servings 563 cals
Original recipe yields 4 servings
- Heat oil in a pot over medium heat; cook and stir onion until slightly tender, about 3 minutes. Add pumpkin and garlic; continue cooking for 3 minutes. Add chicken stock and nutmeg; bring to a boil. Reduce heat to medium-low, cover, and simmer until pumpkin is tender, about 10 minutes more.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to serving bowls.
- Mix bacon and parsley into pumpkin mixture; cook, stirring frequently, until bacon is cooked, 2 to 5 minutes. Add cream and cook until heated through, about 2 minutes more. Spoon sauce over pasta and top with Parmesan cheese.
- Cook's Note:
- Adding dried hot pepper flakes takes it up a notch. The salt content in the stock is sufficient for our family - but you can adjust seasonings if desired.
Per Serving: 563 calories; 29.5 g fat; 60.8 g carbohydrates; 17 g protein; 72 mg cholesterol; 605 mg sodium. Full nutrition