Quick & Easy

Pumpkin and sage penne

pumpkin and sage penne



1.Cook pasta in a large saucepan of boiling water until tender; drain, reserve water. Meanwhile, heat olive oil in a medium saucepan over medium heat; cook garlic and sage leaves, stirring, 1 minute or until fragrant.
2.Add canned pumpkin soup, simmer, stirring occasionally, 10 minutes or until thickened slightly.
3.Stir through grated cheddar. Stir pasta into pumpkin mixture with enough reserved cooking water to coat. Season to taste. Top with cheddar. Serve topped with extra sage leaves fried in oil until crisp.

This recipe is not suitable to freeze.


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