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
- 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