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Similar to mac n’ cheese, but the addition of pumpkin will knock your socks off. Trust me.
1. Cook pasta according to package directions.
2. Sauté onion and sage in butter over medium heat until onion appears translucent. Add 3/4 cup of broth/stock, 1/2 cup of milk, and 1 tablespoon flour. Stir occasionally for 5 minutes, or until mixture thickens.
3. Add pumpkin puree to broth mixture and stir well. Add salt, pepper, and remaining 3/4 cup of broth. Reduce heat and simmer on medium low for 10 to 12 minutes, or until sauce reaches a thicker consistency.
4. Stir in Parmesan cheese. Toss sauce with pasta and serve. Add more cheese, pepper, and a sprinkle of nutmeg, if desired.
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stephanyjoy on 3.14.2010
So I emblelished this recipe with red bell peppers and used dried thyme instead of sage because that’s what I had on-hand. We liked it. Thanks.