Pasta With Creamy Pumpkin Sauce (From Everyday Food) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This looks great and easy enough for a fall weeknight! The original recipe called for rosemary, but I am a big fan of pumpkin and basil! This is a great light dinner, or a good side dish. Update: Thanks to Amaze-Ing Me, I went back and tweaked the sauce a bit to make it even better! Update: I made this quicker after needing to rush for dinner one night-you can't even tell the difference! I also added some poached chicken to make it a real one dish meal and it was great! Ingredients:
12 ounces penne pasta or 12 ounces other short pasta |
kosher salt |
2 tablespoons olive oil |
1 (15 ounce) can pure pumpkin puree |
1/2 teaspoon garlic powder |
1/2 cup whole milk or 1/2 cup half-and-half or 1/2 cup whipping cream |
1/4 cup apple cider |
1/2 cup grated parmesan cheese |
1 tablespoon sherry wine vinegar |
2 teaspoons dried basil |
3 dashes nutmeg |
1 dash cinnamon |
1/2 teaspoon white pepper, to taste |
1 teaspoon salt, to taste |
Directions:
1. Cook pasta in a large pot of boiling, salted water until al dente. (I generally use 4 qts of water with 2 Tbs kosher salt.) Drain well, reserving 1 1/2 cups of the water. Sprinkle with olive oil and toss.
2. Over medium low heat, mix pumpkin puree, garlic, milk, apple cider, parmesan, vinegar, pepper, salt, basil, nutmeg, and cinnamon, and 3/4 to 1 cup of pasta water to pot. Stir sauce until heated through-5 to 10 minutes.
3. Check sauce seasoning and add additional salt to taste.
4. Add pasta and sauce to pasta pot and toss to coat. If sauce is too thick, add some additional pasta water.
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