Although it’s generally enjoyed as part of a bountiful fall harvest, pumpkin should definitely stay in your cooking repertoire throughout the winter months, too.
Its earthy flavor adds a special “oomph” to savory soups and stews, risottos and casseroles. And we all know the starring role it plays on the sweet side – in pies, muffins, pancakes.
After a usually mild December gives way to January and February’s bone-chilling cold, I find myself craving warm, hearty pasta dishes more than usual. And there’s a place for pumpkin in those, too.
Try this awesome Pumpkin Sage Pasta, which adds fresh sage, Gruyère cheese, white wine and shallots for a richly satisfying dish.
The recipe is included below, and you can see it being prepared by clicking on this demo.
PUMPKIN SAGE PASTA
6 cups cooked short-cut pasta, such as trottole, spirals, penne or bow ties, kept warm
2 tablespoons butter
2 shallots, finely chopped (about 3/4 cup)
2 large cloves garlic, finely chopped (about 2 tablespoons)
8 fresh sage leaves, plus more for garnish
1/4 cup dry white wine
1 cup water
3/4 teaspoon instant chicken flavor bouillon
1 can (12.5 fluid ounces) evaporated lowfat 2% milk
1 cup canned pumpkin
1/4 to 1/2 cup freshly shredded Parmesan cheese, plus more for serving
2 tablespoons grated Gruyère cheese
Ground black pepper to taste
- Melt butter in large skillet over medium-high heat. Add shallots and cook, stirring occasionally, for 3 to 5 minutes. Add garlic and sage leaves and cook, stirring frequently, for about 1 minute.
- Stir in wine and cook for 2 minutes or until reduced slightly. Stir in water and bouillon and cook for 2 to 3 minutes to infuse flavors. With tongs, remove and discard sage leaves.
- Stir evaporated milk and pumpkin into skillet and heat through. Stir in Parmesan cheese and Gruyère cheese until melted. Add cooked pasta to skillet, then stir to coat and heat through.
- Season with pepper and sprinkle with additional Parmesan cheese and fresh sage leaves, if desired, before serving.