Pumpkin Pasta
A comforting fall dish featuring creamy pumpkin sauce combined with cavatappi pasta, infused with sage and garlic.
Ingredients
Pasta and Base
- 1 pound cavatappi pasta (or pasta of your choice)
- 1 tablespoon olive oil
- 3-4 leaves sage leaves, minced
- 3-4 cloves garlic cloves, minced
- 1 15-ounce can pumpkin puree
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (or to taste)
- 1/8 teaspoon ground nutmeg
- 1/2 cup whole milk
- to taste Grated parmesan cheese for serving
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add cavatappi pasta and cook according to package instructions until al dente.
- Reserve 1 cup of pasta water before draining the pasta.
- Drain pasta and set aside.
Making the Sauce
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sage, and stir for about a minute until fragrant.
- Stir in pumpkin puree, salt, pepper, and nutmeg. Cook for 2-3 minutes to meld flavors.
- Pour in whole milk and stir until combined, creating a rich sauce.
- Add drained cavatappi to the skillet, combining well with the sauce. If necessary, add reserved pasta water gradually to achieve desired consistency.
- Sprinkle grated parmesan cheese on top before serving.
Notes
For added flavor complexity, consider garnishing with extra sage leaves or a drizzle of olive oil. This dish pairs well with a simple arugula salad.