Pumpkin lattes, pumpkin cookies...Pumpkin pasta? Creamy, savory, pumpkin pasta topped with buttered bread crumbs and parmesan cheese...Yes, please!
Course: Side Dish
Cuisine: American
Servings: 8
Ingredients
1lb.penne pasta
3T.unsalted butterdivided
1c.onionfinely chopped
1c.100% pure pumpkin(not pumpkin pie filling)
3/4c.unsweetened almond milk
1/2c. shreddedsharp cheddar cheese
1/2c. shreddedParmesan cheesedivided
1/2tsp.ground nutmeg
1/2tsp.ground thyme
1tsp.salt
1/2tsp.pepper
1/4c.panko bread crumbs
Fresh Parsleychopped for garnish
Instructions
Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray.
Cook penne pasta al dente, according to package instructions. Drain and set aside.
Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and cook until tender, about 3-5 minutes.
Reduce heat to low and add the pumpkin puree, almond milk, cheddar cheese, 1/4 cup Parmesan cheese, nutmeg, thyme, salt, and pepper to the skillet. Stir to combine ingredients until cheese is melted and the sauce is smooth.
Add the drained penne and stir to evenly coat noodles in the sauce. Pour into prepared dish. Melt remaining 1 tablespoon butter in a small bowl and add panko breadcrumbs. Stir to combine and sprinkle evenly over top of the penne.
Bake uncovered for 20-25 minutes until heated through. Sprinkle with remaining 1/4 cup Parmesan and chopped parsley before serving.
Cook's Note: Cooked and crumbled sausage would be a wonderful addition to this casserole.