Recipes

Pumpkin & Sage Penne

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Pumpkin & Sage Penne

(1 votes, average: 5.00 out of 5)
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Ingredients

1 tablespoon extra-virgin olive oil, plus 1 tablespoon

1 pound bulk sweet Italian sausage (optional)

1 15 oz can of organic pumpkin puree

1/2 cup of greek yogurt

3 cloves garlic, chopped

2 large shallots, finely chopped

juice of 1 lemon

4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons

1 teaspoon ground nutmeg, ground or freshly grated

1 teaspoon dried oregano

1 teaspoon dried sage

1 tablespoon brown sugar

salt and black pepper

1 box of penne, cooked to al dente

1 cup Parmigiano, grated

1 cup Gruyere, grated

Instructions

1

Pre-heat oven to 350 degrees

2

Boil penne according to box, until al dente

3

In a medium bowl, mix together pumpkin puree, yogurt, brown sugar, nutmeg, oregano, dried sage, salt/pepper, lemon, half the fresh sage and 2/3 of the cheese mixtures

4

In a separate pan, saute shallots for 4-5 minutes. Add garlic and saute another minute.

5

Add both mixes together. Drain pasta and add to the mix. Stir until pasta is coated. Pour into a baking dish and sprinkle with remaining cheese.

6

Bake for 25-35 minutes, until cheese is melted on top. Remove from oven & sprinkle w/ remaining sage.

7

If you want to add protein, add the sweet Italian sausage as you're cooking the shallots until browned through.