Wednesday, October 13, 2010

Creamy Pumpkin Penne

I had high hopes for this recipe since I love pumpkin in savory dishes. While it was pretty good, I wasn't as impressed as I hoped to be. I did think that using cottage cheese for a low fat cream sauce was ingenious, so I will be using that technique again.

Creamy Pumpkin Penne
Recipe slightly adapted from Cara's Cravings by way
Cook Pray Love


8 oz whole wheat penne pasta
2 tsp olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
about 2T chopped fresh sage
1 cooked chicken smoked sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup nonfat milk
pinch of nutmeg
5oz torn spinach, thick stems removed
grated parmesan or pecorino romano cheese, optional


Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute.

Meanwhile, cook pasta according to package directions.

In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.



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