Pasta Penne with Pumpkin Sauce
Always from Venice this very Autumn like recipe full of pumpkin.
Yield
4 servingsPrep
15 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 400 | grams |
pasta
penne |
|
| 350 | grams |
pumpkin
chopped |
|
| ½ | whole |
yellow onion
chopped |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 150 | dash |
ginger
|
*
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+2 | grams |
pasta
penne |
|
| 3.5E+2 | grams |
pumpkin
chopped |
|
| 0.5 | whole |
yellow onion
chopped |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1.5E+2 | dash |
ginger
|
*
|
| 5 | ml |
salt
|
|
Directions
Put the olive olive in frying pan and fry gently the chopped onion until soft, then add the pumpkin cubes.
Add a little bit of water, salt and pepper and some ginger (to your taste)
Cook gently for about 15 minutes, until the pumpkin is nice and soft.
Put the onion and the pumpkin into a blender and blend until you have a smooth cream.
Cook the pasta penne in some boiling salty water, drain and add the pasta to the cream.
Serve with lots of Parmisan Cheese.
