This recipe is from JoyceAnn Staples of North Brunswick, she sent this very intriguing recipe to us. The minute I read this recipe I couldn’t help but think, “Wow, what a great dish for a chilly fall evening with a nice glass of wine, good music, and a fire in the fireplace.”

I don’t know why I don’t use pumpkin in my recipes. It has such a great flavor and it’s a nice diversion from the normal tomato and cream sauces that usually accompany pasta dishes. Way to go JoyceAnn for sending something so different and delicious.


1 pound penne pasta, cooked al dente

1 can pumpkin (14 to 16 ounce size)

1/4 cup olive oil

4 - 5 cloves of garlic, chopped

1/2 Spanish onion, chopped

5-6 basil leaves, chopped

5-6 parsley leaves, chopped

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

2 or 3 dashes of kosher salt

fresh ground black pepper, to taste

1/2 cup heavy or light cream

1 teaspoon pumpkin pie spice

1 teaspoon nutmeg

fresh grated parmesan cheese (a good handful)

How to put it together:

Drain pasta, reserving 1 cup of pasta water, set aside. Heat olive oil in a large frying pan with high sides (12 - 13 inch size). Place onions in pan and sauté until translucent. Add garlic and stir well. Cook for about 1 minute.

Add pumpkin and all ingredients except the nutmeg and grated cheese. Stir well. Cook pumpkin sauce for about 15 minutes.

Place drained penne in sauté pan and toss lightly. Add pasta water a little at a time if needed. Sprinkle with grated cheese and nutmeg. Add a few sprinkles of parsley for garnish. Serve hot with a tossed salad and crispy Italian bread. Delicious!

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