Pasta with Pumpkin Sauce

Share this post

Adapted from marthastewart.com

INGREDIENTS
8 ounces penne or other short pasta
1 cup roasted pumpkin puree
1 cup veggie broth (or reserved pasta water)
1/2 cup half-and-half (regular, fat-free, or vegan)
2 tablespoons olive oil
Fresh herb options (choose one)
Ӣ 2 teaspoons fresh rosemary, sage, or oregano, chopped; OR:
Ӣ 2 tablespoons fresh basil or Italian parsley,
chopped, plus a few sprigs for garnish
1/2 cup onion, finely chopped
1 garlic clove, minced
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
1/4 teaspoon red-pepper flakes (optional)

  • PREPARATION
  • Cook pasta in a large pot of boiling salted water until al dente (if you don’t have veggie broth, reserve a cup of pasta water); drain pasta and set aside.
  • In pasta pot, heat oil over medium heat. Add fresh rosemary, sage, or oregano (NOT parsley or basil) and fry, stirring, until it just starts to brown, 1–2 minutes. Remove from heat and use a slotted spoon to transfer fried herbs to a paper towel, leaving oil in pot.
  • Add onion and garlic to pot carefully (oil may spatter) and return to medium heat. Sauté for 3–5 minutes or until onion is soft and translucent.
  • Stir in pumpkin puree, half-and-half, Parmesan cheese, red-pepper flakes (if using), and 1 cup veggie broth (or reserved pasta water). Stir sauce until heated through, 2–3 minutes.
  • Add pasta to sauce, and toss to coat (if sauce is too thick, add a bit more broth or pasta water). Season with salt and pepper to taste.
  • Herbs: If using fried rosemary, sage, or oregano, sprinkle on top to garnish. If using fresh basil or parsley, stir chopped herbs in with pasta, and garnish with sprigs.

Serves 2–3. Prep time, 10 minutes (doesn’t include roasting pumpkins); cook time, 30 minutes.

Cook’s note: Frying rosemary, sage, or oregano in olive oil not only turns the herb into a crispy garnish—it infuses the oil to create a tasty base for the pumpkin sauce.

Sign up for our monthly newsletter

 

More recent articles:

Five tips for spring-cleaning the office
April 26, 2016
Five steps to getting your bike ready for spring
April 26, 2016
Get strong and healthy in the weight room
April 19, 2016
Food:
Thirteen ways of looking at a strawberry
April 15, 2016
Meet The FruitGuys Community Fund’s class of 2016
April 14, 2016
Food:
Three fresh salads with spring ingredients
March 29, 2016
Food:
The history and health benefits of avocado
March 24, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.