One-Pot Creamy Pumpkin Pasta

Name: One-Pot Creamy Pumpkin Pasta
Ingredients: 2 teaspoons finely chopped fresh rosemary leaves; 12 ounces dried penne pasta; 1 (32-ounce) box vegetable broth; 1 cup canned pumpkin purée; 1 cup water; 1/4 cup mascarpone cheese; 1/4 teaspoon freshly ground black pepper; Grated Parmesan cheese, for serving (optional)

5.0

(4)

www.thekitchn.com

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Servings: 4

Cost: $3.86 /serving

Author : Lauren Shockey

15 minute alcohol free dinner

Ingredients

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2 teaspoons finely chopped fresh rosemary leaves12 ounces dried penne pasta1 (32-ounce) box vegetable broth1 cup canned pumpkin purée1 cup water1/4 cup mascarpone cheese1/4 teaspoon freshly ground black pepperGrated Parmesan cheese, for serving (optional)

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Instructions

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Step 1

Strip the leaves and finely chop until you have 2 teaspoons fresh rosemary leaves.

Step 2

Place 12 ounces dried penne, 1 (32-ounce) box vegetable broth, 1 cup canned pumpkin purée, and 1 cup water in a large pot. Bring to a boil over high heat and cook, stirring frequently, until the liquid is almost completely evaporated, about 11 minutes. Stir in the rosemary, 1/4 cup mascarpone cheese, and 1/4 teaspoon black pepper. Cook until the pasta is tender and coated with a silky sauce, about 2 minutes more. Serve topped with grated Parmesan cheese, if desired.