I didn't make it to the grocery store on Monday like I'd hoped, so we couldn't have the planned meal since I had no eggs. So I looked in the pantry (which I had just cleaned out and organized on Sunday night) and what is staring me in the face... a can of organic pumpkin. I have also been cleaning out old recipes I've saved from magazines and remembered seeing one for a pumpkin penne. So I went looking for it and found it - its from an old issue of Everyday with Rachael Ray... I'm not sure what month/year because it doesn't print on the bottom of the pages and I didn't write it down. I also found it online. This was super fast and easy to make. I did it in two pans to save on some time, but you'll see below that the recipe actually recommends doing it in one pan - so super easy clean up if you do it that way. I only made a half-recipe, but I've posted the full recipe, which is supposed to be 4 servings... that is one thing about Rachael Ray that really bothers me... her servings are enormous!! There's no way I (or any other normal person) could eat the size serving she suggests. But anyway, back to the recipe. This was good. I didn't love it, but I liked it. Carson gobbled it down and kept calling it "aroni and cheese"... and I let him think that's what it was so he'd eat it well. :)
Penne with Pumpkin Cream Sauce
1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
Top the pasta with the parsley and more parmesan.