KnorQ's Kitchen

Serial Hobbyist

Category: Duds

Pumpkin Sage Pasta Take 2

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
Ingredients

  • 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.

 

Pumpkin Sage Pasta

Or shitty Mac ‘n Cheese???

PUMPKIN SAGE PASTA SAUCE

Ingredients:
1 cup heavy cream
1/2 cup pumpkin puree
1/4 cup fresh-grated Parmesan
16 leaves fresh sage, sliced into thin strips (about 1 tablespoon)
1/2 teaspoon salt
1/4 teaspoon fresh-ground pepper
1 tablespoon unsalted butter

Make the sauce: Combine the cream, pumpkin puree, Parmesan, sage, salt 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.

I found this recipe on an internet news site. I was intrigued. I have a new-found interest in cooking in general and cooking with Pumpkin in particular. Plus, the ingredient list was short, the directions simple and it worked beautifully with my one pot, one pan approach to cooking. The result: a tasteless mac and cheese-like concoction. This recipe is going on the dud list. The pumpkin flavor was way too subtle, same with the sage. The sauce itself is much heavier (1 C of Cream!!) than I typically like to eat and minutes after it was out of the pan it began to congeal and resemble taco-bell nacho cheese. Because of the pumpkin, the sauce had that orange-y look of boxed macaroni. The one redeeming factor was the pasta purchased from Pastaworks – Pasta all Uovo, or, egg pasta – made that very day.

Overall, I was bummed. Basically, there was no flavor. Derek said it needed work. It is an awful opening to my new cooking blog. Being committed to spending only $50 per week on food I have decided to use the left over ingredients and give the basic recipe another go– This time with some tweaks. Per Derek’s suggestion I will be adding nutmeg and roasted garlic. I am cutting the heavy cream down to ¼ of a cup and will be using veg. broth and a little white wine to punch up the flavor. I will report on the results.

Cost

 

  • $ .80 Heavy Whipping Cream
  • $1.20 1 Can Pumpkin Puree
  • $3.20 Parmesan
  • $3.00 Fresh Sage
  • $3.00 Fresh Pasta

Total $11.20

If this tasted good it would be a good value. We got about 3-4 plates worth out of this plus had plenty of leftovers to try the recipe again.