I got this recipe from Parents magazine back in November 2009. I finally tried it. It was interesting. Pretty good actually, but it took a few bites to get used to it. Its supposed to be a good way to sneak in veggies for kids since it has 2 servings of veggies in each pasta serving. I added chicken to mine. I think it made it even better. And I didn’t buy the shallot, just used the onion powder instead. For all of those more sophisticated cooks out there, what is the difference between a normal onion and a shallot? And as a side note, pumpkin is pretty hard to find when its not around the holidays! I couldn’t find it at ALDI, and Publix only had 1 can. It was organic and more expensive. But I splurged since I’ve been wanting to try this recipe.
Makes 6 cups
12 oz box penne
1 T olive oil
1 shallot, finely chopped (or 1/2 t onion powder)
1 1/2 c chicken broth
1/2 c evaporated milk
15 oz can pumpkin
1/2 t pumpkin-pie spice
1/4 t salt
1/4 t pepper
Fresh parsley, chopped
1 1/2 oz parmesan cheese, grated
1. Cook pasta according to package directions. Drain and return to pot. Covering to keep warm.
2. Meanwhile, in a saucepan, heat oil on medium. Add shallots; cook and stir until tender, about 3 min.
3. Whisk in broth, evaporated milk, pumpkin, spice, salt and pepper. Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 min, stirring occasionally.
4. Toss pasta with sauce. Spoon into bowls and top with parsley and cheese.