Pumpkin pasta dishes are all the rage when the temperatures dip. There’s just something so cozy and comforting about a hot bowl of noodles smothered in hearty pumpkin sauce. If you’re on a gluten-free diet, there’s no reason why you have to miss out on the fun. This pumpkin-sage sauce goes particularly well with brown rice penne.
Penne with Pumpkin-Sage Sauce
- 12 oz. penne pasta (gluten-free is a good option)
- 1 tablespoon plus 1-1/2 teaspoons sea salt
- 2 tablespoons olive oil plus 1 teaspoon olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, peeled and minced
- 4 sage leaves, minced or ½ teaspoon ground sage
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 (15-ounce) can organic pumpkin puree
- 1 quart vegetable broth or chicken broth
- 1 teaspoon ground cinnamon or ground nutmeg
- 1/2 cup pine nuts
Place a large pot of salted water over high heat to boil. When water boils, add 1 tablespoon of salt and drop in pasta. Cook according to package directions. Drain and set aside.
Add the 2 tablespoons of olive oil to a large skillet with pine nuts, onions and garlic. Sautee with salt, sage, pepper and red pepper flakes until soft. Reduce to low heat, then stir in pumpkin broth, remaining ½ teaspoon of salt and the cinnamon or nutmeg.
Toss pasta with sauce until well-combined. Enjoy!
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”