Note from me – I wrote this recipe last fall, in late October. It was saved as a draft and I forgot about it. Fall is nearly here again, seems like a perfect time to post this recipe!
I made this awhile back before my sage plants started turning yellow for fall (they tend to that as the nights get colder!). It was good but it needed something more, still not sure but I can work on it. Kirk’s reply was “sausage”. Gee, thanks!
In the recipe I use some not as common measurements. If you haven’t seen these Pinch Dash Smidgen Measuring Spoons before you need to! When Kirk got them for me as a present I wasn’t sure how often I would use them, I use them at least a couple of times a week now. It makes for much more accurate measuring over using ones fingers.
Pumpkin and Sage Pasta
- 1 lb small pasta shapes (used bow ties)
- 8 fresh sage leaves, trimmed of stem and dry, cut into slivers
- 2 Tbsp extra virgin olive oil
- 2 large shallots, peeled and diced (or 1 onion)
- 4 tsp granulated garlic (or 4 fresh cloves, diced)
- 15 ounce can pumpkin purée
- 2 cups lower sodium vegetable broth
- ½ cup milk – dairy or unsweetened almond
- 1 tsp hot sauce (used Tabasco)
- 1 tsp ground sage
- 2 pinches ground cinnamon (1/8 tsp)
- 1 pinch ground nutmeg (1/16 tsp)
- Grated Pecorino Romano or Parmigiano Reggiano cheese
Bring a large pot of lightly salted water to boil, cook pasta for time on package and drain.
Meanwhile in a large non-stick skillet heat half the oil over medium heat. Add in sage leaves and cook until crispy (the pan will quit sizzling). Take out the leaves and let drain on clean paper towels.
Add in the remaining oil and the shallots and let cook until tender. Sprinkle the garlic on and let cook a minute, then add the broth, pumpkin and milk and the remaining seasoning.
Turn to medium-low and let simmer for 5 to 10 minutes until the sauce has thickened.
Toss with the hot pasta and add cheese as desired.
Top with the crispy sage leaves on each serving.