Pumpkinpestopenne Recipes

CREAMY PUMPKIN PENNE WITH SAGE AND TOASTED PECANS

Steps:

• 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.
• Pour into a pot and heat. Add generous amounts of salt and pepper. Stir in Parmesan until melted.
• 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.
• To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce (there might be extra sauce), toasted pecans and fresh sage. Dig in!

PUMPKIN PESTO SAUCE

Steps:

• Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
• Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
• Simmer for 5 minutes, stirring often.
• Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
• Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
• Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
• Let sit for 5 minutes for the flavors to blend, and then serve.
• This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
• This is my first posted recipe--be gentle with me!