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Recipe Saved
Recipe Saved
Servings: 4
Cost: $3.86 /serving
Author : Lauren Shockey
Ingredients
Remove All · Remove Spices · Remove Staples
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Made by the creator of Recipe Cart.
Instructions
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Step 1
Strip the leaves and finely chop until you have 2 teaspoons fresh rosemary leaves.
Step 2
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.
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