Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) box penne pasta

  2. 1 cup walnut halves

  3. 1 tablespoon butter

  4. 1 tablespoon olive oil

  5. 1 onion, chopped

  6. 3 cloves garlic, minced

  7. 1 (15-ounce) can solid pack pumpkin

  8. 2 cups chicken broth Salt and pepper to taste

  9. 1 teaspoon dried thyme leaves

  10. 1/2 teaspoon dried marjoram leaves

  11. 1 cup heavy cream

  12. 1/3 cup grated Parmesan cheese

  13. 1/2 cup crumbled blue cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. When al dente, drain well, reserving 1/3 cup pasta cooking water. Set aside. In large skillet, toast walnuts over medium-low heat until fragrant. Remove to plate. Turn heat to medium; add butter and olive oil. Cook onion and garlic until tender, about 6-7 minutes. Add pumpkin, broth, salt, pepper, thyme, and marjoram, and bring to a simmer. Coarsely chop the cooled walnuts. Add cream and pasta to pumpkin mixture; add some of the reserved pasta cooking water if necessary. Stir in Parmesan cheese. Place in serving bowl; top with walnuts and blue cheese and serve immediately.


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