This is a recipe that I stumbled upon while reading couponing blogs and it just seemed like the perfect fall weather dinner. It was actually really easy to make for something that sounds kind of fancy. I am not a huge fan of pumpkin (or sage for that matter) but I wanted to make it for Justin because he is really into those flavors. Turned out, I loved it too. It was not too sweet and none of the flavors were over powering at all. We will definitely be making it again.
Pasta With Pumpkin Sage Cream Sauce
1 pound of your favorite pasta shape (I used Ronzoni Veggie Delight b/c it was in my stockpile)
1 cup heavy cream
3/4 cup canned pumpkin puree (should be on sale soon)
1/4 cup grated Parmesan cheese, plus more for serving
16 fresh sage leaves, sliced thin then finely chopped (you can used dried but you might want to adjust the amount)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
- Boil pasta according to box directions. Return to pot and set aside. I recommend drizzling it with a little bit of olive oil so it doesn't stick together.
- While pasta is boiling, combine all other ingrediants together (except butter) in a medium saucepan and simmer on medium heat until thickened. Make sure that you stir it occasionally so that the bottom doesn't burn.
3. Once thickened, take sauce pan off of heat and stir in butter until completely melted.
4. Pour sauce over pasta and toss. Top with more parmesan and fresh sage. Serve and enjoy!
Recipe adapted from Taste of Home Magazine