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pumpkin pasta
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Pumpkin Pasta

Ingredients

  • 1 lb. penne pasta I use Trader Joe’s brown rice penne pasta
  • 2 Tbls. Butter
  • 1 onion chopped
  • Salt & pepper to taste
  • ¼ tsp. ground nutmeg
  • 1 15 oz. can pure pumpkin puree
  • 1 cup evaporated milk
  • ½ cup grated parmesan cheese plus more for topping
  • ¼ cup chopped flat-leaf parsley
  • 1 cup of chicken stock if you don’t have stock, reserve 1 cup of the water that you cook the pasta in
  • 4-5 pieces of bacon cooked and crumbled

Instructions

  • In a large pot of boiling, salted water cook the pasta until al dente (according to package directions).
  • In the same pot melt the butter and the olive oil over medium-low heat. Add the onion and season with salt and pepper; cook stirring, until softened, about 6 minutes. Stir in the pumpkin and evaporated milk (or cream) and bring to a boil. Turn off the heat.
  • Return the pasta to the pot along with stock/or/water. Mix together. Stir in the parmesan cheese and bacon. Season with salt, pepper and nutmeg (about ¼ tsp.) to taste.
  • Top the pasta with a little more parmesan cheese and the parsley. Enjoy!

Notes

Note: If preparing ahead of time, prepare steps 1-3 then cover with aluminum foil and refrigerate. When ready to serve, keep covered and warm in a 350° oven for approximately 15-20 minutes. Then top with the parmesan cheese and the parsley.