What's for Dinner

Penne with Pumpkin Cream Sauce

serves 4*
prep 15 min
cook 15 min

1 lb penne
2 T butter
1 onion, chopped
salt and pepper
1 15 oz can pumpkin puree
1 C. heavy cream
1/2 C. grated Parmesan cheese + extra
1/4 C. parsley

Cook pasta, drain - reserving one cup of liquid. In same pot, melt the butter over low heat. Add onion and season with salt and pepper; cook stirring, until softened, about 6 min. Stir in pumpkin and cream and bring to boil. Return the pasta to the pot with the reserved liquid and toss. Stir in cheese; season with salt and pepper. Top with parsley and more Parmesan.

Additional notes:

I ripped this out of a magazine and I'd love to give them credit, but it's not on the page anywhere.

This is the recipe I loved and no one else in the family did. It was super easy to make, although a tad sweet. I usually follow the recipe the first time and tweak it the next but I don't know that I'll make it again since it would be just me eating it~ oh and it says it serves 4.... it was *more like 8-10 people. It made a ton! It was also saucy, I could have cooked more noodles and still covered them. I was going to freeze some for later, but since the guys wouldn't be eating it I blessed the neighbors with a ready made dinner. It would be good with a little spice, not sure which one. If you try it and tweak it, let me know what you did.