Pumpkin Sage Penne with Meatballs
This hearty pumpkin sage penne with meatballs is a unique, savory dish that’s perfect for fall. The creamy pumpkin sauce with a touch of sage pairs beautifully with tender meatballs, making it a perfect make-ahead freezer meal.
Servings 5
Ingredients
- 2 tsp olive oil
- Amylu's Garlic Chicken Meatballs
- 1 tsp garlic powder
- 1 lb penne pasta cooked al dente
- ½ can pumpkin purée
- 1 cup milk or substitute with cream for extra richness
- 1 tbsp dried sage
- 1 tbsp cream cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add 1 box of penne pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- In a skillet, add olive oil to the pan and heat the Amylu's Garlic Chicken Meatballs according to package instructions, typically by heating them in a pan over medium heat for about 6–8 minutes until warmed through. Remove the meatballs from the skillet and set them aside.
- In the same skillet, add the ½ can of pumpkin purée and 1 cup of milk (or cream) over medium heat. Stir until the mixture is smooth and well-combined.
- Add 1 tsp of garlic powder, 1 tbsp of dried sage, and 1 tbsp of cream cheese to the sauce. Stir until the cream cheese melts and blends into the sauce.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Add the cooked penne pasta to the skillet with the pumpkin sage sauce. Stir to coat the pasta evenly in the sauce.
- Gently add the warmed Amylu's Garlic Chicken Meatballs to the pasta and sauce mixture, tossing everything together.
- Once everything is heated through and well-combined, serve the Pumpkin Sage Penne with Meatballs hot.
- Optional: Garnish with freshly grated Parmesan or chopped parsley for an extra touch of flavor.