Pumpkin & Sage Penne

Pumpkin & Sage Penne

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  • 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



Pre-heat oven to 350 degrees


Boil penne according to box, until al dente


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


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


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.


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


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

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