pumpkin parmesan penne

When ever I ask my partner what he wants for dinner he says “tacos” or “that corn chowder” I don’t even know why I bother asking, as for my daughter well her reply is always cheesy noodles please. Tonight I caved and made cheesy noodles with a serious mama spin. I managed to slip in 1/3 of a roasted pumpkin and used organic corn noodles, which yielded a gluten free meal packed with veggies and no one was the wiser!

The sauce for this was really special and it looked like I used orange cheese (which I never buy) but it made it taste cheesier somehow…

In a hot oven

roast 1 small pumpkin sliced into 1″ thick smiles (or any squash) until fork tender, with a drizzle of olive oil and S+P seasoning

also roast the seeds from the pumpkin (same seasonings)

and 4 cloves of garlic (skin on)

In a small sauce pan start a roux

1/4 c butter

1/4 c quinoa flour

allow to bubble away for about 5 minutes stirring often

season with:


freshly grated nutmeg (about 1 tsp)

a squeeze of course mustard

slowly add 2 cups of milk or cream

reduce heat and stir often as sauce thickens

Then add:

1/2 cup grated parmesan cheese

1 cup ricotta cheese

handful each of chopped: parsley, sage and oregano

Now add the 4 cloves of roasted garlic (peeled) along with about 2 cups worth of roasted pumpkin

Mix with immersion blender until smooth.


Toss cooked gluten free pasta of your choice in this divine sauce and garnish with toasted pumpkin seeds and a little more fresh parm.

* this recipe made enough sauce for our family dinner plus I reserved about 2 cups for a veggie pot pie I am planning to make tomorrow!


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