How to Make Pumpkin Penne Pasta | Hilah Cooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a vegan alternative that adds a cheesy flavor.

Scoop out the seeds from the pumpkin and save them for roasting.

Quarter the pumpkin and microwave on high for about 5 minutes until soft but not mushy.

Caramelize chopped onions in a skillet over high heat with a bay leaf and a pinch of salt, then cover and cook on low for 25-30 minutes.

Add 1/4 cup of vermouth to the onions and increase heat to evaporate the alcohol.

Stir in minced garlic, thyme, sage, and red pepper flakes into the onion mixture.

Start boiling water for the penne pasta and add the pasta once boiling.

Peel the cooked pumpkin chunks like cantaloupe and cut into big pieces.

Add the pumpkin to the onion mixture and stir, adding more salt as needed.

Scoop out 1 cup of pasta water before draining the pasta.

Drain the pasta and return it to the skillet with the pumpkin and onion mixture, adding 3/4 cup of reserved pasta water.

Stir in 3/4 cup of parmesan cheese and 1/4 teaspoon of nutmeg, then add 1/2 cup of heavy cream.

Simmer until the sauce has absorbed into the pasta and is not overly saucy.

Toast walnuts in a skillet over medium heat until nutty and fragrant, then add to the pasta.

Add fresh arugula for color and freshness before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens