Penne with Pumpkin Cream Sauce
(from kintyre’s recipe box)
Source: dineanddish.net (from RecipeThing user largomason)
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
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Cook pasta until al dente. Drain, reserving 1 cup pasta cooking water.
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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.
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Top pasta with parsley and more parmesan to serve.