Creamy Sage Pumpkin Pasta Sauce Recipe
A comforting blend of parmesan, sage, black pepper and creamy pumpkin creates a luscious pasta sauce perfect for any fall evening!
Servings: 6 servings
Equipment
- 1 skillet
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion
- 3 cloves garlic minced
- One 14oz can of pumpkin puree not pumpkin pie filling
- ¼ teaspoon nutmeg
- ¼ teaspoon paprika
- 2 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon dried sage
- 1 cup freshly grated parmesan cheese
- pinch of red pepper flakes
- 2 cups of 2% milk
- 10 oz pasta penne, ziti, or a fun shape!
- 1 cup reserved pasta water
Instructions
- n a large pot heat the olive oil over medium high heat and saute the onions for 2-3 minutes until translucent.
- While you begin the sauce, bring a pot of water to a boil and cook your pasta according to the package directions. Reserve 1 cup of pasta water.
- Add in the minced garlic to the onion and cook 1 more minute.
- Stir in the pumpkin puree and spices then reduce to medium heat.
- Cook for 5 minutes then remove from the heat.
- Stir in the parmesean cheese, milk, and red pepper flakes. Stir until the cheese is melted and the sauce is creamy.
- Stir in the 1 cup of reserved pasta water then add in the cooked pasta.
- Top with fresh sage and black pepper. Enjoy!