SOURCE : thepioneerwoman.com
No more marinara! As the fall leaves begin to change color and the aroma of pumpkin fills the air, this creamy pumpkin pasta will satisfy your fall pasta craving.
Fresh pumpkin combines with garlic, sage and Parmesan to create a thick, flavorful sauce perfect for any pasta.
Creamy and satiating, this sauce is the perfect fall recipe.
What does pumpkin pasta taste like?
Pumpkin pasta tastes like fettuccine alfredo and pumpkin soup: it’s a smooth, creamy pasta that doesn’t contain a lot of cream.
The pumpkin is simmered in chicken stock until tender and then pureed into a smooth sauce.
The added Parmesan and double cream give the sauce a creamy flavor and texture.
What flavors go well with pumpkin?
Garlic and Parmesan add a salty touch to the pumpkin sauce, while herbs such as sage add depth and freshness.
The pasta dish is topped with walnuts cooked in lightly browned butter for a crunchy, flavorful touch. If desired, you can top the pasta with cooked bacon, pancetta or mix in up to 8 ounces of cooked, crumbled Italian sausage.
You can add a half teaspoon of pumpkin spice, ground cinnamon or ginger to the sauce to enhance the fall flavors.
YIELDS: 4 – 6 serving(s)
PREP TIME: 5 mins
TOTAL TIME: 35 mins
Ingredients :
- 1/4 c. salted butter
- 2 tbsp. olive oil
- 1 c. walnuts, chopped
- 3 cloves garlic, chopped
- 1 tbsp. chopped sage, plus more for garnish
- 6 c. cubed butternut squash (about 30 0z. cubed)
- 1 tsp. kosher salt, plus more for pasta water
- 1/2 tsp. ground black pepper, plus more to taste
- 2 c. chicken broth
- 1/4 c. heavy cream
- 1 lb. penne pasta
- 1/2 c. grated parmesan cheese, plus more serving
Directions :
- Place the butter in a medium pot (with a lid) over medium heat. Let melt, then add the olive oil and walnuts. Cook until the walnuts are lightly toasted and the butter is golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the walnuts to a paper towel lined plate.
- Add the garlic and sage to the pot and cook briefly until golden and aromatic, about 1 minute. Add the squash, broth, salt and pepper. Bring to a simmer, then cover and cook for 15 to 20 minutes, or until the squash is fork tender.
- Transfer the squash mixture to a blender canister. Cover, then remove the top insert from the lid and cover with a kitchen towel (to let steam escape). Puree until very smooth, about 1 minute.
- Meanwhile, bring a large pot of water to a boil. Season with salt. Add the pasta and reduce to medium heat (just simmering). Cook 1 minute less than the package directions. Reserve 1/2 cup of the pasta water then drain the pasta in a colander.
- Return the large pot to medium heat. Add the butternut squash sauce, heavy cream, cooked pasta and 1/4 cup of the pasta water and parmesan cheese. Stir gently with a rubber spatula, until the sauce has thickened slightly and is coating the pasta, about 2 minutes. (Add more pasta water to reach desired consistency). Season with more salt and pepper to taste.
- Serve immediately topped with more chopped sage, parmesan cheese, and the reserved walnuts.