Adapted from Rachael Ray
This is a great recipe for fall! It is warm, hearty, and creamy. It is also an incredibly quick meal: it takes just as long as it takes the pasta to cook. You can't argue with that now, can you?!
1 lb. whole wheat penne
2 tbs. butter
1 onion, chopped
salt and pepper, to taste
1 teaspoon crushed red pepper
One 15-ounce can pure pumpkin puree
¼ cup heavy cream
½ cup grated parmesan cheese
¼ cup chopped parsley
In a large pot of boiling, salted water, cook pasta until al dente. Drain, and reserve 1 cup of the cooking water.
While pasta cooks, melt butter in a large saucepan, over medium-low heat. Add onion and season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Stir in the pumpkin and cream and bring to a boil. Add pasta to the pan, and add reserved pasta water (just add a bit at a time, until it reaches a good consistency - not too thick, but definitely not watery! I think I ended up adding less than a ¼ cup). Toss and stir in parmesan; season with salt and pepper, to taste.
Serve in bowls and top with parsley and more parmesan, if desired.