Best fall pasta dish ever and done in less than 15 minutes! Can you believe it? Yes, it can be done!
I just love the cheesy and sweet taste of this sauce. It is very easy to make, but you need pumpkin puree on stock. Here is how I make mine. You can add more veggies if you want. Just make sure you eat the dish straight away as it dries out fast. Once the dish has cooled, it can be refreshed with some stored pasta water and reheated.
Penne Rigate in Pumpkin Sauce
Cook Time 15minutes
250 grams of penne rigate
250 grams of pumpkin puree
40 grams of butter
100 grams of mature cheddar cheese
80 grams of swiss chard
Pinch of nutmeg
Twig of parsley
Start by cooking your pasta in hot salty water until done.
Chop up the swiss chard and cook in on little olive oil for a couple of minutes until it welts. Add butter, pumpkin puree, grated cheese and about 3 dl of hot water (take it from the cooking pasta pot). Season with salt, black pepper and nutmeg and stir until cheese melts and sauce nicely combines.
Drain cooked pasta (save some water if needed to add more to the dish) and stir it with the squash sauce, sprinkle with chopped parsley and serve hot.
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