Submitted by: JO_JO_BA

A smooth, savory fall pasta with a sauce using canned packed pumpkin, evaporated milk and whole-grain pasta.

30 Minutes to Prepare and Cook

1 onion, chopped fine
1 red bell pepper, chopped fine
6 cloves garlic, minced
1 cup canned solid-pack pumpkin
2 cups vegetable broth
1 cup white wine
1/4 cup evaporated milk
1/4 tsp freshly grated nutmeg, to taste
black pepper + salt
16 oz whole-grain penne pasta

In a large skillet cook the onion, bell pepper and garlic over moderate heat, stirring, until the vegetables are softened.
Stir in the pumpkin, broth, wine, evaporated milk, nutmeg, and salt and pepper to taste.
Simmer the sauce, stirring occasionally, for 10 minutes.
While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente (about 9 minutes).
Reserve 1 cups of the cooking water and drain penne well.
Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed until pasta is well coated.
Crack pepper over top and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.

Number of Servings: 4

Cookbooks

Here are user created cookbooks which have this recipe:

• Pasta
  by: MCKEEM
  
• Pasta
  by: JO_JO_BA