Wednesday, September 28, 2011

Pasta with Pumpkin Sage Cream Sauce

This was a nice change for the traditional cream sauce.  The sauce was thick and creamy and had a hint of fall spice, a bit of sweetness, and was tasty.  Next time I make it I will add a veggie of some sort, because I am a veggie girl and missed having a veggie in my pasta.  This is a great way to sneak some vitamin packed pumpkin into your kids!  A side note:  my daughter could taste and did not care for the cinnamon in this.  I liked it in it.  So maybe start small and work your way up if you opt to add it.

adapted from Washington Post

  • 1 sweet onion, minced
  • 3-4 garlic cloves, minced
  • 1 TBSP olive oil
  • 3 TSBP fresh sage, chopped fine, or 2 tsp. dry sage
  • 1/2 tsp cinnamon (opt.)
  • fresh grated nutmeg or 1/4-1/2 tsp
  • 3-4 TBSP white wine to deglaze
  • 3/4 cup pumpkin puree
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup half and half (fat-free works fine)
  • salt and pepper to taste
  • 1/4 cup Parmesan cheese

Cook pasta according to directions (salt the water).  Heat oil in a large skillet or saucepan over medium high heat.  Add onion and cook for about 8 minutes, reducing heat to medium after about 3 minutes.  Add garlic and cook another few minutes.  Add wine to deglaze or if pan seems dry.  Stir in pumpkin puree, chicken broth, half and half and 1/2 the sage.  Reduce heat to medium low and cook for about 10 minutes, stirring frequently, until sauce get thickened.  Season with salt and pepper to taste.  Add nutmeg and cinnamon.  Add about half the cheese and remaining sage and pasta to pan.  Mix.  Top with remaining cheese for serving.

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