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Pumpkin Pasta
Description
Similar to mac n’ cheese, but the addition of pumpkin will knock your socks off. Trust me.
Ingredients
- 8 ounces, weight Shell Pasta (or Any Pasta Shape You Like)
- 1 Tablespoon Butter
- 1 whole Yellow Onion, Diced
- 30 leaves Fresh Sage, Sliced Into Ribbons
- 1-½ cup Chicken Stock
- ½ cups Milk
- 1 Tablespoon Flour
- 1-½ cup Pumpkin Puree
- ¾ teaspoons Salt
- Plenty Of Fresh Cracked Black Pepper
- 3 Tablespoons Parmesan Cheese
- Dash Of Nutmeg (optional)
Preparation
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.