Pumpkin Penne Pasta
- Author: Hilah Johnson
- Cook Time: 30 mins
- Total Time: 30 minutes
- Yield: 4 1x
- 1 cup thinly sliced onion
- 2 teaspoons olive oil
- 1 bay leaf
- 1 pound fresh pumpkin
- 1/2 pound penne pasta (or any short pasta: rigatoni, rotini)
- 1 teaspoon minced garlic
- 1/2 teaspoon thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon red pepper flakes
- 1/4 cup vermouth, white wine, or broth
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan
- 2 tablespoons heavy cream (optional)
- 1/2 cup toasted walnuts
- 1/2 cup torn arugula or baby spinach
- Heat a large skillet over high heat with the olive oil. Add the onions and bay leaf and reduce the heat to low. Sprinkle with a pinch of salt. Cover skillet and let cook for 30 minutes, stirring once at the halfway point.
- While the onions caramelize, cook your pumpkin. Using a sharp knife and stabilizing it with a damp towel underneath if you like, cut the pumpkin into wedges. Put on a plate, cut side up, and microwave about 5 minutes until soft. Allow to cool.
- Set a large pot of water to boil for your pasta while your pumpkin cools and the onions continue to cook.
- When the onions are nicely caramelized, add the garlic, herbs and vermouth and stir.
- Peel the pumpkin and cut into 1″ chunks. You will have about 2 cups of chunks. Add them the the onion mixture and sprinkle with the salt. Allow to simmer uncovered until the pasta is cooked.
- BEFORE you drain your pasta, reserve a cup of the cooking liquid; just dip it out of the pot with a measuring cup and set aside.
- Drain your pasta and add it to the pumpkin/onion mixture along with 3/4 cup of the pasta water.
- Add in the Parmesan and stir. Add the cream if using.
- Allow to cook, stirring, until most of the liquid is absorbed and the sauce is thick and clings to the pasta.
- Serve with toasted walnuts and fresh greens tossed in at the last minute.