Picture this – a chilly autumn evening, the aroma of falling leaves in the air, and a simmering pot of pumpkin soup on the stove. This memory takes me back to a cozy cabin nestled in the woods, where my family and I would gather every year for a Thanksgiving retreat. It was during one such gathering that I stumbled upon the inspiration for this delightful recipe – pumpkin and sage pasta.
– 1 lb fresh pasta (such as fettuccine or tagliatelle)
– 1 small pumpkin, peeled, seeded, and cut into small cubes
– 4 tbsp unsalted butter
– 4-6 fresh sage leaves, finely chopped
– 2 cloves of garlic, minced
– 1 cup vegetable broth
– 1/4 cup heavy cream (optional, for a creamier sauce)
– Salt and black pepper, to taste
– 1/4 cup freshly grated Parmesan cheese
– A handful of toasted pumpkin seeds, for garnish
1. Start by bringing a large pot of salted water to a boil. Cook the fresh pasta according to package instructions until al dente. Drain and set aside.
2. While waiting for the water to boil, heat a large skillet over medium heat. Add the butter and allow it to melt, then add the sage leaves. Sauté for a minute until the sage becomes fragrant and slightly crispy.
3. Add the minced garlic to the skillet, stirring constantly to prevent it from burning. Cook for another minute until the garlic becomes golden and aromatic.
4. Add the cubed pumpkin to the skillet, season with salt and pepper, and stir to coat the pumpkin with the butter and sage mixture. Reduce the heat to low and cover the skillet. Let the pumpkin cook for about 10 minutes, or until it’s fork-tender and easily mashed.
5. Using a potato masher or the back of a fork, gently mash the cooked pumpkin until it becomes a smooth puree. If you prefer a smoother sauce, transfer the pumpkin mixture to a blender or food processor and blend until creamy.
6. Return the skillet to medium heat, pour in the vegetable broth, and bring it to a gentle simmer. Allow the sauce to cook for 2-3 minutes to marry the flavors. If desired, add the heavy cream for a richer and creamier sauce, stirring well.
7. Add the cooked pasta to the skillet, tossing it gently to coat it evenly with the velvety pumpkin sauce. If the sauce seems too thick, you can add a splash of pasta cooking liquid to loosen it up.
8. Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the pasta. Toss it lightly to melt and distribute the cheese throughout, creating a luscious coating.
9. Transfer the pumpkin and sage pasta to serving bowls, garnishing each with a sprinkle of toasted pumpkin seeds for a delightful crunch.
Tips and Variations:
– To save time, you can use store-bought dried pasta instead of making fresh pasta.
– For a burst of natural sweetness, you can roast the pumpkin cubes in the oven before adding them to the skillet.
– Experiment with different types of pasta such as ravioli or penne for an extra twist.
– For an added kick, sprinkle some crushed red pepper flakes on top or add a dash of nutmeg to the pumpkin sauce.
Pumpkin and sage pasta is a dish that celebrates the flavors of fall, combining the earthiness of sage with the velvety richness of pumpkin. It captures the essence of cozy evenings, warm gatherings, and the deliciousness of seasonal ingredients. So, gather your loved ones, relish the golden hues of autumn, and let this remarkable pasta dish be the heartwarming centerpiece of your next meal. Enjoy!
|Amount Per Serving
|% Daily Value*
|Total Fat 16g
|Saturated Fat 9g
|Trans Fat 0g
|Total Carbohydrate 42g
|Dietary Fiber 3g
|Vitamin A 32%
|Vitamin C 16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: