Be sure to stock up on canned pumpkin. I read there’s going to be a shortage this year and you’ll definitely want to make this delicious easy to prepare pasta over and over again.

Sun Oven One-Pot Pumpkin Pasta


2 tablespoons butter

1/2 onion, finely chopped

4 fresh sage leaves

1 cup canned pumpkin

1 1/2 cups vegetable broth

1/2 cup dry white wine

9 ounces short pasta, caserecce, penne, gemelli, cavatappi, etc.

1 cup freshly grated Parmesan cheese

Salt and pepper to taste


Set Sun Oven out to preheat.

Place the butter, onion, and sage in a pot, cover and cook in the Sun Oven until the onions begin to soften, about 15 minutes. Bring the pot inside. Add the pumpkin, broth, and wine; stir to combine. Stir in the pasta, cover and return the pot to the Sun Oven. Cook until all the liquid has been absorbed, 1 to 1 1/2 hours. Remove the pot from the Sun Oven and stir in the cheese. Season to taste with salt and pepper. Serve immediately.

Makes 4 servings.



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