Pumpkin Sage Pasta Take 2
by Rainbow Bobbins
Okay, I give up. If I learned anything in my second attempt at making this recipe yummy it is that 1 cup of cream is not necessary. I revamped the recipe from Pumpkin Sage Pasta Take One – reducing the amount of cream by 3/4th of a cup, upping the pumpkin and adding vegetable broth and nutmeg. Guess what? It tasted exactly the same. In both dishes it was hard to taste the pumpkin all the flavors in general were muted. I love the idea of this pasta, though. Does anyone have a yummy recipe with similar ingredients?
PUMPKIN SAGE PASTA SAUCE
- 1/4 cup heavy cream
- 3/4 cup broth
- 1 cup pumpkin puree
- 1/4 cup fresh-grated Parmesan
- 16 leaves fresh sage, sliced into thin strips (about 1 tablespoon)
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon fresh-ground pepper
- 1 tablespoon unsalted butter
- 4 Cloves of roasted garlic
Make the sauce: Combine the cream, pumpkin puree, Parmesan, sage, salt, garlic and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened — 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.