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!Print
- 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
- Make the pumpkin hummus.
- 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.
- Meanwhile, finely chop the sage and grated 1 cup Parmesan cheese (if necessary); set aside additional cheese to garnish.
- 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.
- Serve immediately, garnished with chopped sage and additional grated Parmesan cheese.