Pumpkin Penne with Parmesan

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Pumpkin Penne With Parmesan Pumpkin Penne with Parmesan

We couldn’t resist trying a few items using that pumpkin hummus in our refrigerator. We needed a quick and easy recipe for some dinner guests and this fit the bill perfectly. Apologies if you’re not a pumpkin fan, but it does make for a great sauce. It’s got a creamy texture that melds seamlessly with cheese. Since we used the pumpkin hummus here, you’ve got a little garlic and lemon mixed in as well.

It’s comfy, easy (like 30 minutes easy), and lovely for fall. How about you – what are your favorite fall recipes?

We have a few more pumpkin ideas up our sleeve that we hope to share soon!

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Pumpkin Penne with Parmesan


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  • Author: a Couple Cooks
  • Yield: 4 to 6

Ingredients

  • 2 cups pumpkin hummus
  • 1 pound whole wheat penne pasta (or gluten-free pasta)
  • 6 leaves sage
  • 1 cup grated Parmesan cheese, plus more for serving
  • ¾ teaspoon kosher salt
  • Fresh ground pepper
  • 2 tablespoons olive oil

Instructions

  1. Make the pumpkin hummus.
  2. Start a pot of salted water to boil, then boil the pasta until al dente. When done, drain the pasta and return it to the pot.
  3. Meanwhile, finely chop the sage and grated 1 cup Parmesan cheese (if necessary); set aside additional cheese to garnish.
  4. When the pasta is drained, stir in 2 cups pumpkin hummus, 1 cup shredded Parmesan cheese, ¾ teaspoon kosher salt, fresh ground black pepper, and 2 tablespoons olive oil. Taste, and add additional seasonings if necessary.
  5. Serve immediately, garnished with chopped sage and additional grated Parmesan cheese.

 

21 Comments

  • Reply
    Belinda @themoonblushbaker
    October 21, 2013 at 12:17 am

    I actually made your pumpkin hummus and I find it is great as well in a potato bake. It helps the flavouring in the normally bland cheese sauce. Hope to see what else you can come up with to help us at dinner!

    • Reply
      Sonja
      October 21, 2013 at 10:52 pm

      What a great idea! How did you make the potato bake? That sounds scrumptious.

  • Reply
    Becca @ Amuse Your Bouche
    October 21, 2013 at 7:25 am

    This looks amazing – gorgeous photos! I’ve actually only just started cooking with pumpkin (like, literally just last week) – it’s not easy to find the tinned pureed stuff here in the UK and I’m too lazy to cut up a whole one!! But I think this recipe might just convince me :)

    • Reply
      Sonja
      October 21, 2013 at 10:51 pm

      Oh, thank you! We haven’t made our own puree…yet :) We definitely need to. Good luck with locating some puree!

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 21, 2013 at 7:47 am

    Simple pasta meals like this are the best! Love this!

  • Reply
    Grace @ Earthy Feast
    October 21, 2013 at 10:56 am

    Ok, now I have to make that pumpkin hummus! This looks so scrumptious!

  • Reply
    thelittleloaf
    October 21, 2013 at 10:59 am

    Ooh that looks so deliciously creamy! Perfect autumn comfort food.

  • Reply
    Prudy
    October 21, 2013 at 12:24 pm

    So pretty, and I bet just as delicious. Your photos are amazing… I can only hope to someday be that good! Thank you for sharing.. :-)

    • Reply
      Sonja
      October 21, 2013 at 10:49 pm

      Oh, thank you! That is so kind!

  • Reply
    Kelly @ hidden fruits and veggies
    October 21, 2013 at 12:35 pm

    YUM! I love pumpkin but have mostly kept it for sweet dishes. Can’t wait to try a savory one.

  • Reply
    Ash-foodfashionparty
    October 21, 2013 at 2:00 pm

    A simple and humble pasta which looks pretty yummy. Your pictures are so bright and fresh looking.

    • Reply
      Alex
      October 21, 2013 at 8:55 pm

      Thank you :)

    • Reply
      Sonja
      October 21, 2013 at 10:49 pm

      Thank you, Asha!

  • Reply
    Tieghan
    October 21, 2013 at 10:39 pm

    This looks delicious and the photos are perfect! I bet the pumpkin hummus worked so well as the sauce!

    • Reply
      Sonja
      October 21, 2013 at 10:48 pm

      Thanks so much, Tieghan! It was very tasty :)

  • Reply
    Lisanne de Jong
    October 22, 2013 at 4:39 am

    That looks beyond! Definetly trying this out soon!

  • Reply
    Jaime
    November 11, 2013 at 5:23 pm

    Looks amazing. I want to make it for thanksgiving dinner however it does not say how to make the pumpkin hummus or do you just purchase that?

  • Reply
    Sam
    February 10, 2014 at 8:36 pm

    I didn’t like this one as much :( Mine just didn’t have enough flavor.

  • Reply
    MaryA
    November 2, 2014 at 8:16 am

    If you heat canned pumpkin it’s makes it taste fresher and removes the metallic taste.

  • Reply
    Rita
    February 4, 2015 at 3:24 am

    Sounds delicious & healthy – perfect for these chilly days!

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