Pumpkin Cream Pasta with Sage
As pumpkin season is coming to an end, I had to share with you guys this incredible savory pumpkin pasta dish I made a few times this Fall.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups Pumpkin Cubed
- 1 sm Onion
- 3 Garlic Cloves
- 2 tb. Olive Oil
- 1½ tsp. Salt
- ¼ tsp. Black Pepper
- ½ box Barilla Farfalle pasta
- 2 cups Vegetable Broth
- 1 cup Half n Half Cream
- ½ cup Grated Parmesan Cheese
- 1 tb. Honey
- ½ tsp. Ground cinnamon
- ¼ tsp. Nutmeg
- 4 tb. Salted Butter
- 6 Sage Leaves
Instructions
- 1
Peel and dice a small pumpkin (about four cups) into large cubes. Peel and cut a small onion into four quarters. Spread the cubed pumpkin, onion and three garlic cloves onto a large baking sheet lined with parchment paper. Drizzle with olive oil and season with one teaspoon of salt and ¼ teaspoon of black pepper. Roast on 400 degrees F for 45 minutes.
- 2
Bring a large pot of salted water to a boil and cook the Barilla Farfalle pasta according to package directions, until al dente. Drain and set aside.
- 3
In a medium sized pot, add the roasted pumpkin, onion, and garlic along with two cups of vegetable broth. Let simmer for about five minutes before blending with an immersion blender until smooth.
- 4
Season the pumpkin puree mixture with the ground cinnamon, nutmeg, and ½ teaspoon of salt. Whisk well until combined and add the half n half cream, honey and grated parmesan. Whisk and let cook for a few more minutes.
- 5
In a small skillet add four tablespoons of butter and about six to eight sage leaves. Cook over medium heat until butter has browned and the leaves have started to crisp u
- 6
Combine the cooked Barilla Farfalle pasta along with the pumpkin cream sauce and mix until combined.
- 7
Top each individual serving of the pumpkin cream pasta with the browned butter and crispy sage.