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Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.

Source: Everyday Food, November 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Frying rosemary in olive oil not only turns the herb into a crispy garnish -- it also infuses the oil to create a tasty base for the pumpkin sauce.

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  • acw2173
    31 OCT, 2014
    Just made this and it was pretty good. Instead of using canned pumpkin, I roasted a small pumpkin and pureed 15 oz of it with 1 cup of veggie stock (I omitted the reserved pasta water and sub. stock), added 1 onion with the rosemary and sauteed with garlic, sour cream instead of half and half. I still had pumpkin left over, so I cubed that up and threw that in as well and feel the onion and pumpkin cubes gave it substance. Also, to prevent curdling, I added the sour cream right before the pasta.
    Reply
  • acw2173
    31 OCT, 2014
    Just made this and it was pretty good. Instead of using canned pumpkin, I roasted a small pumpkin and pureed 15 oz of it with 1 cup of veggie stock (I omitted the reserved pasta water and sub. stock), added 1 onion with the rosemary and sauteed with garlic, sour cream instead of half and half. I still had pumpkin left over, so I cubed that up and threw that in as well and feel the onion and pumpkin cubes gave it substance. Also, to prevent curdling, I added the sour cream right before the pasta.
    Reply
  • Ejtickle
    27 OCT, 2014
    This was a good base, especially the toasted Rosemary, however I used chicken broth instead of pasta water , added 4 oz of cream cheese, and toasted fresh parsley with the Rosemary. I also used a lot more Rosemary maybe 3x as much because everyone was really liking that touch.
    Reply
  • Tracy Juby-Graham
    1 DEC, 2013
    This was really bad. I made it tonight and it had no taste no matter what I added to it. I think this recipe has cured me from ever wanting to make anything with pumpkin again..
    Reply
  • Mtlbound
    26 NOV, 2013
    Very bland - so disappointing! The best part was the rosemary but even that couldn't save this recipe. Too bad, I had high hopes!
    Reply
  • Sarah McDew
    10 NOV, 2013
    I loved this pasta! It's very easy and delicious. I'd recommend cooking the pasta 1 or 2 minutes shy of the box's recommended cooking time since the pasta will cook when you add it to the sauce. Otherwise, I followed the directions and enjoyed the result.
    Reply
  • Robin and Freddie Collins
    28 OCT, 2013
    I thought this recipe was great and so unique! Make it your own! I added garlic salt and more cream ( and water) to make the sauce thinner. I also added more parmesan and vinegar and added some sugar as well. Such a refreshing new recipe to use thats different than just a plain old marinara or cream sauce.
    Reply
  • Tiffany Manning
    25 JUN, 2013
    I found this recipe because I was looking for something to do with my cans of pumpkin and coconut milk. Ended up using gluten free rice noodles, coconut milk instead of half n half, skipped the red pepper flakes and vinegar, and added mixed veggies. It was amazing!
    Reply
  • Tiffany Manning
    25 JUN, 2013
    I found this recipe because I was looking for something to do with my cans of pumpkin and coconut milk. Ended up using gluten free rice noodles, coconut milk instead of half n half, skipped the red pepper flakes and added mixed veggies. It was amazing!
    Reply
  • MS12502125
    28 NOV, 2011
    Yuck. Neither my husband nor I liked it much. The garlic ruined it and the rest tasted just bland. Won't be making this again.
    Reply

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