I made this last night and it was really tasty, and a nice change to the typical marinara sauce I use on pasta. I used soy milk as a sub for cream, but wonder if maybe soy sour cream or soy cream cheese would be a creamier substitute? It's from the Oct. issue of Everyday with Rachel Ray.
Penne-Wise Pumpkin Pasta
6 Servings
Salt
1 lb. whole wheat penne rigate (I used regular penne rigate)
2 tbs. extra virgin olive oil
3 shallots finely chopped
3 cloves garlic, grated
2 cups chicken broth
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream (I used soy milk)
1 tsp. hot pepper sauce (I omitted)
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese to pass around the table (I used soy cheese)
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
3. Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.
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Jen
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Penne-wise Pumpkin Pasta from Rachel Ray
