This vegetarian pasta dish is wonderfully creamy without any added cream, and the caramelized pumpkin adds sweetness without added sugar.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine cubed pumpkin with olive oil in a bowl and season with salt and pepper. Spread out on a baking sheet.

  • Bake in the preheated oven until pumpkin is very soft and has browned slightly, about 45 minutes.

  • 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. Reserve at least 1 cup of cooking water and drain pasta.

  • Combine roasted pumpkin, nutmeg, and 1/2 cup of reserved cooking water in a blender; blend until smooth. Add more water if mixture is too thick. Mix in Parmesan cheese and season with salt and pepper. Serve with the cooked penne.

Cook's Note:

Feel free to use any pasta of your choice.

Nutrition Facts

544 calories; protein 19.1g; carbohydrates 96.7g; fat 11.2g; cholesterol 4.4mg; sodium 123.5mg. Full Nutrition
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