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Strip the leaves and finely chop until you have 2 teaspoons fresh rosemary leaves.
Place 12 ounces dried penne, 1 (32-ounce) box vegetable broth, 1 cup canned pumpkin purée, and 1 cup water in a large pot. Bring to a boil over high heat and cook, stirring frequently, until the liquid is almost completely evaporated, about 11 minutes. Stir in the rosemary, 1/4 cup mascarpone cheese, and 1/4 teaspoon black pepper. Cook until the pasta is tender and coated with a silky sauce, about 2 minutes more. Serve topped with grated Parmesan cheese, if desired.