Pumpkin Mascarpone Pasta
I’m a big fan of savory pumpkin recipes. Pumpkin is the perfect addition to soups and pasta dishes. This Pumpkin Mascarpone Pasta is basically like a more grown-up and elevated mac and cheese and best of all? It all cooks in one pot and is ready in under 30 minutes!
The mascarpone cheese makes this pasta dish so creamy, but it’s not super heavy. This pasta is a great for a quick weeknight dinner. While I left it plain, you can make this as a side dish along some roast chicken or you can mix in additional ingredients to make this a meal of its own. Rotisserie chicken and vegetables like broccoli or peas would be a great addition!
Recipe Tips and Suggestions:
- I like the flavor vegetable broth adds for this recipe, but you can use chicken broth as well.
- Add in diced rotisserie chicken, broccoli, peas, or mushrooms to make this pasta a meal on its own!
- The white wine is optional, but adds great flavor!
- Be sure to stir the pasta every 5 minutes or so while it cooks to keep the pasta from sticking and to redistribute the broth as it cooks.
- Toasted sage leaves make for an excellent garnish with this pasta dish!
- 2 tablespoons olive oil
- 1 shallot, finely diced
- 12 ounces penne pasta
- 1/2 cup white wine
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1/2 cup mascarpone cheese
- salt and pepper to taste
- Parmesan cheese
- Heat the olive oil in a large non-stick pot over medium heat. Add the shallot and saute until translucent, about 3-4 minutes. Pour in the pasta, wine, pumpkin puree, and the broth. Stir together. Lower heat to medium low.
- Cover the pot and let simmer for about 15 minutes or until the pasta is tender and the liquid is mostly absorbed. Stir in the mascarpone cheese and season with salt and pepper to taste. Serve with toasted sage leaves and grated Parmesan cheese.
Amount Per Serving: Calories: 504Total Fat: 34gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 76mgSodium: 991mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 9g