Pumpkin Penne

Cooking for a Crowd, Recipes, Worknight Dinners October 22, 2009

This pumpkin penne recipe is delicious and simple, made with a creamy pumpkin sauce, pumpkin spices and Parmesan cheese.

Working in public relations, for me, means staying in the know about emerging media outlets, and trends.

So in 2008, when parenting blogs became all the rage, I suddenly found myself doing a lot of reading about teething, diapers and little Madeline’s first day of second grade.

Even though I’m not a parent, parenting blogs often provide useful information.

By “useful information,” I obviously mean “recipes.”

I’m not ashamed to admit that the recipe you’re about to read is the a recipe from Parents magazine.

I couldn’t find the recipe on Parents’ site, so I did some casual Googling and found it on a new-to-me parent blog.

I did make several tweaks. Though the original recipe calls for penne, I have made this with multiple pasta varieties including fusilli and fettuccine. that worked out just as well.

You can add a handful or two of fresh spinach to up the nutritional ante here — or you can skip it and serve alongside an arugula salad with pear and blue cheese.

Regardless of whether a blog is called a food blog, a mom blog, a technology blog or even an outer-space blog (reader note: I have not confirmed that such a thing exists) if it has delicious pumpkin recipes, it’s a-OK with me.

The Recipe

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Pumpkin Penne

Author: Adapted from Parents Magazine

Recipe type: Worknight Dinner, Cooking for a Crowd

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 6 servings

Ingredients

1-12 oz box whole wheat penne or Fusilli
1 tablespoons olive oil
1½ cups low sodium chicken broth
½ cup fat-free evaporated milk
15 ounce can pumpkin
½ small white onion, chopped (or 1 tsp onion powder)
½ teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon pepper
Fresh parsley to garnish
1½ ounces grated Parmesan cheese
2 large handfuls fresh baby spinach (optional)

Instructions

Cook pasta according to package directions, adding spinach during the last two minutes of cooking. When it starts to wilt, drain, return to pot, cover to keep warm.
Meanwhile, heat oil on medium. Whisk in broth, evaporated milk, pumpkin, and spices. Bring to boil, reduce heat to low, simmer, uncovered for 4-5 minutes, occasionally stirring.
Toss pasta with the sauce and cheese, spoon into bowls and top with parsley (if desired).

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Written by

Maris Callahan

Maris Callahan has been blogging about cooking, dining and entertaining since 2008. A public relations director by day, Maris is also a brand spokesperson, freelance writer and media relations expert with more than 10 years experience working with consumer brands. She lives in Chicago's Wicker Park neighborhood with her boyfriend Brad, chihuahua Henry and a very well-stocked pantry.

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19 Comments

50 Amazing Pumpkin RecipesHotCouponWorld.com

January 14, 2013 at 11:42 pm

[…] 11. Pumpkin-Walnut Focaccia with Gruyere 12. Pumpkin Cannelloni with Sage Brown-Butter Sauce 13. Pumpkin Penne 14. Chocolate Chip Pumpkin Cake 15. Chocolate-Glazed Pumpkin Cheesecake 16. Pumpkin-Honey Beer […]

FatFighterTV

October 27, 2009 at 11:50 pm

I have never had pumpkin with pasta. This sounds so good!

Kerstin

October 24, 2009 at 4:45 pm

Looks delicious! I’m a big fan of pumpkin pastas!

magda

October 24, 2009 at 11:32 am

Pumpkin is one of my very favorite things about this time of year. Thank you thank you! I’ve never actually had a pumpkin pasta, I don’t think, except for ravioli, and I’ve definitely never made one. Going to try this one for sure!

Lydia (The Perfect Pantry)

October 24, 2009 at 7:53 am

Almost any recipe that calls for pumpkin works just as well with canned (or fresh) squash puree. Even though they’re similar, I much prefer the taste of something like butternut squash, which would work well in this dish. And I love to eat with chopsticks, so fusilli wins over penne every time!

Carissa

October 24, 2009 at 2:08 am

ok, this looks and sounds amazing! I am like you, I am not a big fan of pumpkin pie, but I love everything else with pumpkin! 🙂 I have already saved your two recipes and the one from Dine & Dish into my recipes folder and plan on trying one of them soon!