Penne-Wise Pasta


1 pound of penne pasta

2 tablespoons of extra-virgin olive oil

3 to 4 garlic cloves

2 cups of chicken stock

1 (15-ounce) can pumpkin purée

1/2 cup cream

Ground cinnamon to taste

Dash of salt

Grated parmeson cheese


Boil a large pot of water, cook pasta al dente

In a large skillet heat oil over medium heat. Add garlic to pan and sauté for 3 minutes. Stir in chicken stock, pumpkin and cream. Season with salt and cinnamon. Reduce heat and simmer for 6 minutes, longer to thicken. IMG_3436

Toss with drained pasta and grated cheese.


Enjoy 🎃


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