Creamy Pumpkin & Rosemary Penne

By tinathorn

Ingredients

• GF Penne
• 2 Tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried rosemary, crushed
• 1 can (15 ounces) pumpkin puree
• 1/2 cup cream, whole milk or milk alternative
• 1/3 cup Parmesan, grated
• 2 Tbsp GF cream cheese
• 1/4 tsp red-pepper flakes

Details

Servings 1
Adapted from glutenfreeclub.com

Preparation

Step 1

Cook pasta in salted water. Reserve 2 cups of pasta water, drain, rinse and set aside.

In a large fry pan, saute garlic in oil for a few minutes, then add remaining ingredients, and 1 cup of the reserved pasta water. Whisk until sauce is heated through, season to taste with salt and pepper.

If sauce is too thick, add more of the pasta water.