Pumpkin Penne Rigate

It’s pumpkin spice season and we are seeing pumpkin everywhere. This pasta sauce is rich & creamy and is a perfect way to celebrate the fall season. It has all the warm flavors you expect with pumpkin with a hint of coconut & rosemary. If you’ve never thought of using pumpkin in a dinner dish you will be pleasantly surprised!

AuthorLaurie PawlaczykCategory, , DifficultyBeginner
Yields6 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 12 oz Organic Whole Wheat Penne Rigate Pasta
 1 tsp Olive Oil
 1 tsp Fresh Rosemary
 1 cup Onion, finely diced
 2 Large Cloves Garlic, minced
 15 oz Can 100% Pumpkin
 1 cup Vegetable or Chicken Stock
 1 cup Lite Coconut Milk
 ½ tsp Nutneg
 Pinch Cayenne Pepper
 Large Pinch of Sea Salt
 1 cup Fresh Spinach
1

Bring a pot of water to a boil and cook pasta according to directions. While pasta is cooking begin cooking sauce.
Drain when pasta reaches desired tenderness. Reserve some pasta water after draining. Do not rinse pasta.

2

Strip rosemary leaves from stem and use whole or chopped according to your preference. If you do not like rosemary, thyme may be substituted.

3

Heat Oil in a large skillet and add rosemary. Stir frequently and sauté until crispy. Add onion and garlic and continue to cook, stirring frequently, until onions are soft and they begin to break down and turn a golden color. About 5 minutes. Add small amounts of water as needed to prevent burning.

4

Add canned pumpkin, stock, coconut milk, nutmeg, small pinch of cayenne pepper and large pinch of sea salt. Stir well and heat through. Add pasta water or more stock a little at a time if needed to desired consistency. The coconut flavor in the sauce is very mild. For more intense flavor use full fat coconut milk. If you are not a fan of coconut, you may use all stock.

5

Stir in drained pasta and 1 packed cup of spinach and heat until spinach is just wilted. Garnish with toasted chopped pecans or pumpkin seeds and serve with a salad. Enjoy!

Nutrition Facts

Servings 6


Amount Per Serving
Calories 273
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 1.7g9%
Cholesterol 0mg
Sodium 23mg1%
Total Carbohydrate 54g18%
Dietary Fiber 8g32%
Sugars 11g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

 12 oz Organic Whole Wheat Penne Rigate Pasta
 1 tsp Olive Oil
 1 tsp Fresh Rosemary
 1 cup Onion, finely diced
 2 Large Cloves Garlic, minced
 15 oz Can 100% Pumpkin
 1 cup Vegetable or Chicken Stock
 1 cup Lite Coconut Milk
 ½ tsp Nutneg
 Pinch Cayenne Pepper
 Large Pinch of Sea Salt
 1 cup Fresh Spinach

Directions

1

Bring a pot of water to a boil and cook pasta according to directions. While pasta is cooking begin cooking sauce.
Drain when pasta reaches desired tenderness. Reserve some pasta water after draining. Do not rinse pasta.

2

Strip rosemary leaves from stem and use whole or chopped according to your preference. If you do not like rosemary, thyme may be substituted.

3

Heat Oil in a large skillet and add rosemary. Stir frequently and sauté until crispy. Add onion and garlic and continue to cook, stirring frequently, until onions are soft and they begin to break down and turn a golden color. About 5 minutes. Add small amounts of water as needed to prevent burning.

4

Add canned pumpkin, stock, coconut milk, nutmeg, small pinch of cayenne pepper and large pinch of sea salt. Stir well and heat through. Add pasta water or more stock a little at a time if needed to desired consistency. The coconut flavor in the sauce is very mild. For more intense flavor use full fat coconut milk. If you are not a fan of coconut, you may use all stock.

5

Stir in drained pasta and 1 packed cup of spinach and heat until spinach is just wilted. Garnish with toasted chopped pecans or pumpkin seeds and serve with a salad. Enjoy!

Pumpkin Penne Rigate
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