Home Recipes Cinnamon Penne with Roasted Pumpkin and Almonds

Cinnamon Penne with Roasted Pumpkin and Almonds

Looking for a pasta dish with a seasonal twist? This dish harmonizes the warmth of cinnamon, the earthy sweetness of roasted pumpkin, and the crunchiness of almonds. Enjoy!

Featuring California Almonds

Recipe by: Shereen Pavlides (@CookingwithShereen)

Ingredients

1 kg	sugar or pie pumpkin
2 tbsp	avocado oil
1-2 tsp	ground cinnamon – divided
	Kosher salt / fresh finely ground black pepper
100 g	chopped roasted almonds
400 g	penne rigate
	olive oil
6	garlic cloves - thinly sliced
1	extra large shallot - thinly sliced
1	extra large bunch, kale (8 cups torn packed leaves, discard the stems)

Step 1
Heat your oven to 200 C°.
Step 2
Remove and discard the stem of the pumpkin. Cut the pumpkin into quarters, gut the seeds and strings clean. Using a sharp vegetable peeler, peel the pumpkin quarters, and dice into 3/4-inch pieces.
Step 3
Group the diced pumpkin in the middle of a rimmed baking sheet and drizzle avocado oil over the pumpkin, evenly sprinkle 1/2 teaspoon cinnamon and season with salt and pep-per, and toss to coat. Spread the pumpkin out evenly and roast until tender, about 25 minutes.
Step 4
Push the roasted pumpkin to one side of the sheet pan and scatter the almonds over the other side. Return to the oven to warm them through, 2 minutes. Remove and season the pumpkin to taste.
Step 5
Bring a 6-quart pot of salted water to a rolling bubble over high heat. Toss in the penne and stir. Cook until tender, about 12 minutes. Drain the pasta and return the empty pot to the stove. Let it set a few minutes until the heat of the pot, fully dries it.
Step 6
Add all of the olive oil into the pot and heat over low heat. When the oil is heated, add the garlic, shallots, season with a pinch of salt and pepper and pan-roast, until lightly golden, infusing the oil with the gálick, 4 to 5 minutes.
Step 7
Add the kale, cooked penne and the remaining cinnamon, and increase the heat to me-dium - low. Season with salt and pepper, and constantly toss until the kale is wilted but still vibrant green, about 2 minutes. Remove from the heat.
Step 8
Add the roasted pumpkin and almonds, and toss. Divided among plates or pasta bowls and serve hot.
Step 9
Lightly sprinkle with extra cinny-mon on top. Because you’re fancy

see all recipes

Lunch, Seafood

Cinnamon Penne with Roasted Pumpkin and Almonds

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

You might also like

Spring pea pasta with bay shrimp and sweetheart ham

Cranberry Asparagus Pasta

Pasta Primavera with Pecan Parmesan Topping