Name: Pumpkin Sage Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 1 tablespoon olive oil; 1 medium shallot, thinly sliced; 2 cloves garlic, minced; 0.5 teaspoon crushed red pepper flakes; 8 chopped fresh sage leaves; 1 cup 2% milk; 0.5 cup half-and-half; 1 (15 ounce) can pumpkin puree; 1 teaspoon salt, or to taste; 0.5 teaspoon freshly ground white pepper; 0.25 teaspoon chili powder; 8 ounces gemelli pasta, cooked and drained

Pumpkin Sage Pasta

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Delicious and simple pasta with creamy pumpkin sauce and fragrant sage, ideal for autumn.

Ingredients:

1 tablespoon olive oil
1 medium shallot, thinly sliced
0.5 teaspoon crushed red pepper flakes
8 chopped fresh sage leaves
1 cup 2% milk
0.5 cup half-and-half
1 (15 ounce) can pumpkin puree
0.5 teaspoon freshly ground white pepper
0.25 teaspoon chili powder
8 ounces gemelli pasta, cooked and drained

Instructions:

In a large sauté pan over medium heat, warm oil. Add shallot, garlic, and red pepper flakes. Sauté until shallots are crispy, about 5 minutes. Quickly stir in sage for 30 seconds, ensure not to burn it. Transfer mixture to a paper towel lined tray.
Combine milk, half-and-half, pumpkin, salt, pepper, and chili powder in the pan. Cook over medium heat, stirring until a smooth, creamy sauce forms, approximately 2 minutes. Continue cooking until fully heated.
Plate the cooked gemelli pasta evenly on 4 plates. Generously pour pumpkin sauce over the pasta and sprinkle the reserved shallot mixture on top of each plate.

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