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
Ingredients
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
Preparation
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.
