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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (379g) Recipe makes 4 servings |
||
| Calories 669 | ||
| Calories from Fat 218 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.3g | 37% | |
| Saturated Fat 13.8g | 69% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 1200mg | 50% | |
| Potassium 743mg | 21% | |
| Total Carbohydrate 98.9g | 32% | |
| Dietary Fiber 13.2g | 52% | |
| Sugars 2.1g | ||
| Protein 17.6g | 35% | |
Ingredients
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 cups pumpkin puree
- 2 cups chicken broth, made from bouillon
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons fresh parsley, minced
- 1/4 cup romano cheese, shredded
- 1 lb penne or rotini pasta
Directions
1
In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.2
Whisk in the pumpkin, broth, creams and seasonings to taste.3
Simmer 10 minutes, stirring occasionally.4
Meanwhile, boil the pasta in salted water until al dente.5
Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.6
Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.
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- Course > Main Dish > One-Dish Meal
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- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Inexpensive
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: Yummy Twin Mummy
On Nov 4, 2009
This was simply amazing. I had to make some substitutions for my kids allergies but even then it was delicious. All of family cleaned their plates and that is saying something in our home.
From: Greta!
On Nov 2, 2009
I thought it was a really great pasta dish! I used low sodium broth, fat free 1/2 and 1/2 and fat free sour cream. I also added about a 1/2 tsp of red pepper flakes to give it a kick. I will definitely be making this again.
From: ~Rita~
On Jan 23, 2006
I use a 15 ounce can of pumpkin, omitted the sour cream because I just didn`t want the extra fat. And didn`t miss it! I added hot pepper flakes and fresh minced sage. Garnished with diced red onions and cheese. It served 3 but thats because my son ate most of it. I was expecting leftovers I guess I was kidding myself. This really should serve 4-6 as the recipe states. Thanks for fillg up my sons belly!
From: Emil T
On Sep 11, 2006
Loved this recipe.....have made one similar that I got from Rachael Ray's 30 minute meals. Basically the same recipe, but brown up some italian sausage to add to it and some fresh sage......yumm-o
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