Recipe of the Week: Creamy Pumpkin Penne

Craft this quick, easy and seasonally appropriate dish for dinner tonight

By Shuchi Mehta October 28, 2014

pumpkin-penne


Heather Christo, Queen Anne-based chef, entertaining expert and cookbook author, does it again. This pasta dish features seasonal ingredients, can be prepared in about 12 minutes using one pot and is comforting to eat on a crisp fall day. Gather together those leftover pumpkins from your pumpkin carving festivities and within a few short minutes, enjoy this steamy, creamy fall feast for dinner tonight. See Christo’s recipe blog for more details, step-by-step instructions and photos. 

Ingredients

  • 1 yellow onion, finely chopped
  • 1 cup pumpkin puree
  • 1 pound penne (Christo uses corn GF pasta)
  • 1 teaspoon kosher salt
  • 1/2 cup white wine
  • 4 cups chicken or vegetable stock
  • 1/2 cup parsley
  • ¼ teaspoon nutmeg
  • ¼ teaspoon red pepper flakes
  • ½ cup coconut cream (the thick part on the top of a can of unsweetened coconut cream or milk)

Instructions

  1. In a large heavy pot combine all of the ingredients except for the coconut cream.
  2. Put a lid on the pot and turn the heat onto medium. Cook for 10 minutes.
  3. Take the lid off and turn the heat off.
  4. Add the coconut cream.
  5. Stir until creamy and then season to taste with kosher salt. Serve hot.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

 

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