November is the month of pumpkin bliss and I am continuing mine with this creamy pumpkin pasta that is ridiculously easy to make. Remember that that butternut squash pasta sauce I posted about a few weeks ago?? Think even easier and just as tasty! I have made this a couple of times for friends and it has gone over really well so I am thinking this might just be my go to party dish for the fall! Its tasty, cheap and super easy… what’s not to love.
This recipe
is an adaptation of a Martha Stewart original.
1 can
pumpkin
½ C milk
4 cloves of
garlic, minced
1 package of
sage
4 tbs EVOO
2 tbs cider
vinegar
½ C
parmesan, grated
½ tsp smoked
paprika
1/8 tsp
cayenne pepper
Salt and
Pepper
Heat oil in
a pot. Drop sage in the hot oil and fry until the leaves change color and
become crispy. Quickly remove and set aside for later use. Add garlic and
reduce heat so that the garlic does not burn. Add pumpkin puree, milk, vinegar,
cheese and spices. Cook on low for 5 minutes and then toss with pasta. Sprinkle
with fried sage and additional Parmesan cheese and serve.
No comments:
Post a Comment