Creamy Pumpkin & Rosemary Penne

A bit of rosemary is added to the pumpkin sauce, which adds a deep earthiness that balances the sweetness of the pumpkin perfectly.



Creamy Pumpkin & Rosemary Penne

Marla Hingley
Rosemary adds an earthiness and balances the sweetness of the creamy pumpkin sauce perfectly.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


  • 1 lb GF penne noodles
  • 2 Tbsp olive oil
  • 1 garlic clove minced
  • 1 tsp dried rosemary crushed
  • 15 oz pumpkin puree
  • 1/2 cup cream whole milk or milk alternative
  • 1/3 cup Parmesan* grated
  • 2 Tbsp GF cream cheese*
  • 1/4 tsp red-pepper flakes


  • Cook pasta in salted water. Reserve 2 cups of pasta water, drain, rinse and set aside.
  • In a large fry pan, sauté garlic in oil for a few minutes, then add remaining ingredients, and 1 cup of the reserved pasta water. Whisk until sauce is heated through, season to taste with salt and pepper.
  • If sauce is too thick, add more of the pasta water.


*Replace the cream cheese with cashew cream or soft tofu for a dairy free version,and omit the Parmesan
Tried this recipe?Let us know how it was!
See also
Mushroom Medley Fettuccini


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