Ingredients

• 1 pound penne pasta
• 2T butter
• 1 onion, chopped
• salt & pepper
• 1 15-oz. can pure pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese plus more for topping
• 1/4 cup chopped flat-leaf parsley

Directions

1. Cook pasta until al dente. Drain, reserving 1 cup pasta cooking water.

2. In the same pot, melt the butter 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 heavy cream and bring to a boil. Return the pasta to the pot, along with the reserved pasta water, and toss. Stir in the parmesan; season with salt & pepper.

3. Top pasta with parsley and more parmesan to serve.

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