Delicious & Easy

Pasta with Peppery Pumpkin Cream Sauce and Crispy Sage Leaves

Instructions

Bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve ¼ cup of pasta water.

In a small sauté pan, heat ¼ cup of olive oil over medium high heat. When hot, fry 10 sage leaves until crisp. Drain crisped sage leaves on a paper-towel lined plate and sprinkle with salt.

In a wide skillet over medium heat, add heavy cream, thyme, 2 sage leaves, garlic, black pepper, and salt and simmer until thickened, stirring occasionally for about 3 minutes. Discard thyme and sage from the cream and add pumpkin puree. Stir to combine.

Add cooked pasta, grated parmesan, and reserved ¼ cup of pasta water to the pumpkin cream sauce. Allow sauce to thicken and come together, fully coating the pasta, by stirring for 1 minute.

Plate hot pasta into bowls and garnish with crispy sage leaves, more grated parmesan and freshly cracked black pepper. Enjoy immediately.

Ingredients for

Pasta with Peppery Pumpkin Cream Sauce and Crispy Sage Leaves

1 pound of pasta
¼ cup olive oil
12 sage leaves
1 cup heavy cream
4-5 sprigs of thyme
½ teaspoon black pepper
½ teaspoon salt
1 clove of garlic
1 cup pumpkin puree
¼ cup grated parmesan

Instructions for

Pasta with Peppery Pumpkin Cream Sauce and Crispy Sage Leaves

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