- 1 pound penne
- 2 tablespoons butter
- 1 onion, chopped
- 15 ounces pumpkin
- 1 cup heavy cream
- ½ cup parmesan
- ¼ cup fresh parsley
- salt and pepper
1. Cook pasta al dente.
2. Reserve 1 cup pasta water.
3. In the same pot, melt butter. Add onion to soften.
4. Stir in pumpkin and cream. Bring to boil with whisk.
5. Return pasta along with 1 cup pasta water and toss.
6. Stir in parmesan; season with salt and pepper.
7. Top with parsley and parmesan.