Penne with Spinach and Pumpkin Cream Sauce
Author: 
Recipe type: Weeknight Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 12 ounces penne rigate (ridged), or other short pasta
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 cup whole milk
  • 1½ cup pumpkin puree
  • ⅓ cup grated Parmesan
  • Generous pinch of salt
  • 5 ounces wilted spinach
  • ⅓ cup dried cranberries
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh tarragon
Instructions
  1. Cook pasta in a large pot of boiling salted water until al dente; drain pasta and set aside.
  2. In a large skillet, heat oil and butter over medium. Add garlic and cook until aromatic, then add pumpkin puree, whole milk, Parmesan. Stir sauce until heated through, 2 to 3 minutes.
  3. Add pasta to sauce, and toss to coat. If sauce is too thick, add some more milk.
  4. Add spinach and cranberries to the skillet and cook until wilted. Season generously with salt. Serve pasta sprinkled with rosemary and tarragon, and more cranberries if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/10765-2/