Pumpkin Sauce Penne

fx

Sun, 13 Mar 2016 16:26:23 GMT

Absolutely!

fx

Sat, 12 Mar 2016 21:27:01 GMT

And why not? Thanks for your visit!

fx

Sat, 12 Mar 2016 21:26:34 GMT

Well you could use several types, I like various cultivars of cucurbita moschata (croocknecks). Good luck!

fx

Sat, 12 Mar 2016 21:25:08 GMT

Thanks Niko!

fx

Thu, 10 Mar 2016 12:01:53 GMT

Same here I grow several hundred kilos of pumpkins every year for my own use and now in march I"m left with about 50kg.

fx

Thu, 10 Mar 2016 11:54:54 GMT

Sure you can, great idea!

fx

Tue, 8 Mar 2016 13:03:47 GMT

I think ricotta is a great idea, and why not herbs. Glad you had fun!

fx

Sat, 5 Mar 2016 20:29:43 GMT

Good I hope it was a success

fx

Fri, 4 Mar 2016 16:43:43 GMT

I hope this worked for you!

fx

Thu, 3 Mar 2016 12:28:13 GMT

I think you could even freeze it if needed, just make sure no campilobacter transfers from the turkey arrive on the lukewarm sauce or you"ll make the guests run to the bathroom. I would add the cream and parmesan at the last minute.

Niko

Thu, 25 Oct 2012 21:18:32 GMT

Honestly, I do love the way you explained every single step with a dash of humor as well! Good one :) Keep on!
Regards, Niko

Cheryl Gomes

Wed, 17 Oct 2012 19:18:36 GMT

Hi would love to try this recipe from scratch, just as you"ve outlined, but I"m not sure what type of pumpkin to buy and or how to tell the difference. Could you assist me with that? Once I have the exact type of pumpkin, I"m sure i can find it. Thanks!

Maia

Thu, 11 Oct 2012 11:21:25 GMT

I added a little balsamic & walnuts- thank you so much for the tasty recipe!

silveryjill

Mon, 24 Sep 2012 18:40:13 GMT

you can substitute almond milk or even coconut cream for the dairy cream. Also if the sauce is too stiff, retain some of the pasta cooking water to slacken it as the Italians do.

doreen schembri

Sun, 23 Sep 2012 15:11:12 GMT

Could fresh pumpkin be replaced by frozen pumpkin? thanks

Julie B

Thu, 13 Sep 2012 15:08:37 GMT

Was wanting to make a pumpkin sauce as we have such a huge glut of them and I"m looking at various ways to cook with them. I thought of making this and having it with some kind of filled Tortellini, not sure which one yet. This sounds a perfect recipe and after id read the reviews made me decide to go for this even more. I will be sure to come back and let you know how it went. thanks x

Stag

Thu, 23 Aug 2012 04:33:41 GMT

I made this last night - and am eating left overs in the office now - it is YUM. I made a couple changes though. I changed the cream to ricotta mixed with a little pasta water and added some chopped flat leaf parsley. As a southern italian I can bear to eat pasta with creeam and I just felt it needed some green(for the taste not the look) - thanks FX!!

Glenda Bilton

Tue, 3 Apr 2012 06:39:04 GMT

great recipe love pumpkin and pasta glad I found it

Made Mety

Fri, 2 Mar 2012 02:18:58 GMT

My daughter ask for pumpkins sauce pasta as I Google I found only you have fresh pumpkins ingredient yet. Thank you.

nameDarlene

Thu, 17 Nov 2011 06:48:53 GMT

Wondering if the sauce would hold up well if made ahead. Trying to get a jump on Thanksgiving dinner for a fairly large gathering. I was looking for a main dish for the non meat eaters. I have to admit I"m usually a traditional turkey dinner person, but i am very excited to taste this dish.

Carmen

Sat, 5 Nov 2011 05:37:52 GMT

Thank you so much for the recipe! I love pasta with many kinds of sauces and like to experiment with own ideas. I lived in Italy for half a year and learnt a lot about pasta (like what type of noodles goes with what sauce and so on). I made your pumpkin penne already three times and it has become one of my favorite pasta styles. I also like to add some ginger which fits really nice with the pumpkin"s sweetness ... though it"s not that Italian then anymore :)

Beverly

Tue, 11 Oct 2011 14:53:49 GMT

I don"t know how to change the recipe grams for pumpkin, pasta and parmesan. How many cups do they amount to?

Mercedes

Mon, 22 Aug 2011 10:49:40 GMT

I found this recipe three years ago and tried it back then... it"s the only pumpkin sauce pasta I make now! I make it exactly as directed, and it works so very well. Thanks for keeping this link live.

YCChong

Sun, 15 May 2011 12:46:18 GMT

tried making it today, and the whole family likes it(even without the nutmeg)

Mel

Fri, 22 Apr 2011 12:36:58 GMT

Fran�ois-Xavier, thank you! My day was made perfect when I found this post :)

Love your site, have bookmarked it for frequent reading.

Annette Schirmer

Sun, 27 Feb 2011 08:48:41 GMT

I too am from Australia and am so glad that pumpking is available all year round here because I love it. This recipe is delicious however, if I"d had some baby spinach leaves on hand, I would have tossed them in for the colour.

fx

Sun, 19 Dec 2010 19:46:54 GMT

Swiss Miss, I apologize for this negative generalization that is all too common in our parts of Switzerland - we like to think that our Swiss-German-speaking countrymen like to overcook pasta. But of course that does not include fine foodies like yourself!

Swissmiss

Sat, 18 Dec 2010 08:59:41 GMT

A very nice recipe, that I"ll try this evening. BUT: limp penne = swiss-german style? where in Switzerland have you been eating penne? Must have been a very bad restaurant. My and my friends penne are always al dente. Italy being the country we spent our holidays from a very early age on, we know how penne and co are supposed to taste.

Shane

Thu, 4 Nov 2010 04:39:28 GMT

Thanks, I just found your website. We had an Iron Chef cook off and pumpkin was the secret ingredient. It was easy to cook in the hour time slot, and we destroyed the other 5 teams. One of the judges was a chef and could not stop eating it. It is now a family favorite.

Kerrie

Fri, 15 Oct 2010 06:22:15 GMT

Great recipe - thank you! My big revelation was reading this and realising that fresh pumpkin, a cheap vegetable all year round here in Melbourne, Australia (I include it in my dog"s meals - she loves it) is unavailable in some places. I don"t think I"ve ever seen canned pumpkin in my life.

fx

Sun, 15 Aug 2010 16:12:46 GMT

Brittany, perhaps you could leave the cream out and just add a little butter and parmigianoI suppose. But for one who writes about French pastry, is it really all that bad to add a couple tablespoons of cream?

Brittany

Mon, 9 Aug 2010 07:35:14 GMT

If i omit the cream should I replace it with evaporated creamy milk, normal milk or yoghurt? Or forget about it completely. Merci

fx

Sun, 27 Jun 2010 08:48:03 GMT

Paul, I am glad to hear this worked for you. Ineed there are many more recipes for you to discover here and - hopefully - had to your list of home classics. Have fun!

Paul

Sat, 19 Jun 2010 10:31:13 GMT

Sensational pumpkin sauce ! Found you on google trying to make a pumpkin sauce.
Didi it exactly as per your fantastic guide and ever so clear pictures which really give one the feeling and idea of each step in the process. Of course having enjoyed this so much I have now discovered your web site and can say I have become a follower - there are so many great things to try - thank you so much, from Australia (with Austrian and Argentinian blood - I enjoy food of all sorts like you!).

fx

Mon, 11 Jan 2010 21:43:59 GMT

Bridget, I hope your Christmas dinner went well!

Bridget

Thu, 24 Dec 2009 18:05:51 GMT

I"m making this tonight (Christmas Eve). I was so fortunate to find a pumpkin in our grocery store (we live in Arizona-not common)...I"ll let you know how it goes...I am so excited as there are two of us, vegetarians...and this sounds elegant enough for our holiday dinner. Thank you! Great site!

Cherese

Tue, 22 Dec 2009 07:39:10 GMT

I love pumpkin, here in australia we love ours. This is a really easy and quick meal to make, my kids love it and I found your site by accident, I needed to use a pumpkin as it was spending too much time in the fridge! Great tastes sublime.

fx

Wed, 2 Dec 2009 15:42:43 GMT

No, I would rather stick a spaghetto in my eye than eat canned pumpkins. Just cook something else that calls for ingredients you can find and keep this for the future when you find a real pumpkin.

laura annacelli

Wed, 2 Dec 2009 12:25:01 GMT

If fresh pumpkins are not around could i use canned pumpkin ?
Thanks,
Laura

fx

Mon, 2 Nov 2009 19:56:05 GMT

Thanks for you confidence in FXcuisine.com - you made my little dish the pièce de résistance of a fine pumpkin meal!

danniey

Mon, 2 Nov 2009 19:46:53 GMT

We made this last night as the entree for our Pumpkin-themed dinner along with a light Japanese pumpkin soup, a pumpkin spread on hearty bread with Gouda, and an almond cream cheese pumpkin roll for dessert. This penne had a great balance of flavors, none of which were overpowering. Very very delicious. We plan on making it again soon! This recipe is much better than other pumpkin penne recipes that I have tried where the result is bland and boring. This one is quite the opposite! Thank you so much for this!

fx

Thu, 29 Oct 2009 20:09:57 GMT

Juanita, pleeeeeeease do not use canned pumpkins. Do some other recipe if you can"t find an actual pumpkin. Here there are huge piles of pumpkins on the roadside and you leave the money in a till!

Juanita

Thu, 29 Oct 2009 19:50:01 GMT

If you can"t find a fresh pumpkin can you use canned pumpkin puree instead? And if so how much can you use? This sounds so delicious.

fx

Sat, 17 Oct 2009 19:46:13 GMT

It is delicious, I have all the ingredients in my fridge as I write this and will cook it tomorrow!

Judy Walker

Mon, 12 Oct 2009 20:22:44 GMT

I can"t wait to try this recipe - it looks and sounds wonderful

Phyllis

Fri, 25 Sep 2009 00:59:31 GMT

Excellent flavors!

anm

Mon, 15 Jun 2009 09:34:43 GMT

This is a real seasonal treat with humble ingredients .

Some day you should try making pumpkin with coconut and a type of south indian curry called "puzhi kulambu". The combination is a comfort food . :)

fx

Thu, 4 Dec 2008 08:39:21 GMT

Meramarina, you can season this with freshly crushed white pepper, freshly grated nutmeg and freshly grated Parmesan right before serving. You can even add those spices on the table so that each guests can make the dish worth his taste.

Meramarina

Tue, 2 Dec 2008 09:02:22 GMT

I also made this recipe for Thanksgiving week, twice, and it was very good! It has an interesting flavor: slightly sweet, a little nutty, and rather rich. My penne sauce actually could have used a little more flavor. I think I was a little too easy with the cheese & spices. Still, an excellent addition to my holiday repertoire! My sister said that she makes something similar with butternut squash.

fx

Mon, 1 Dec 2008 03:01:35 GMT

Jill, I am so glad my recipes worked for you and that you let me know how they went! This recipe I do a couple times every year, very nice indeed, and it is indeed easy. Great food doesn"t need to be complicated and a hearty pasta dish cooked with fine ingredients can be way more memorable than artsy pretentious expensive designer food. Thanks for trying my recipes!