Creamy Pumpkin Penne With Sage And Toasted Pecans

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb penne, cooked according to package directions
• 1/2 cup toasted pecans, roughly chopped
• 3 tablespoons chopped fresh sage
• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 4 -6 garlic cloves, minced
• 1 (14 ounce) can organic pumpkin
• 3 tablespoons tomato paste
• 2 cups milk
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne (or to taste, i liked mine with a kick!)
• 1/2-1 cup parmesan cheese
• salt
• fresh ground pepper

Recipe

• 1 to make the pumpkin cream sauce: in a large skillet, heat oil and sauté onions until soft. add garlic and let cook a few more minutes. remove from heat. in a blender, puree the onion mixture, pumpkin, tomato paste, milk, nutmeg, and cayenne until smooth.
• 2 pour into a pot and heat. add generous amounts of salt and pepper. stir in parmesan until melted.
• 3 meanwhile, bring a large pot of heavily salted water to a boil. add penne and cook according to package directions. drain and return to pot.
• 4 to assemble the pasta: toss hot pasta with pumpkin cream sauce (there might be extra sauce), toasted pecans and fresh sage. dig in!