Pumpkin Sage Pasta
This pasta dish gives all the coziness of fall in a simple dish.
INGREDIENTS :
- 1 tablespoon olive oil
- 1 medium shallot, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (Optional)
- 8 chopped fresh sage leaves
- 1 cup 2% milk
- ½ cup half-and-half
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground white pepper
- ¼ teaspoon chili powder
- 8 ounces gemelli pasta, cooked and drained
DIRECTION:
- Heat oil in a large sauté pan over medium heat. Add shallot, garlic, and red pepper flakes. Cook, stirring occasionally, until shallots are crispy, about 5 minutes. Add sage, and cook for 30 seconds, being careful so sage doesn't burn. Remove mixture to a paper towel lined tray.
- Add milk, half-and-half, pumpkin, salt, pepper, and chili powder to the same pan. Cook and stir over medium heat until a smooth, creamy sauce forms, about 2 minutes. Cook until thoroughly heated through.
- Divide cooked gemelli pasta amongst 4 plates. Top with pumpkin sauce and sprinkle reserved shallot mixture on top.
