Pumpkin Sage Alfredo Pappardelle
Ingredients
The pasta
-
8
ounces
pappardelle pasta
The sauce
-
1½
tablespoons
butter
-
1
unit
shallot, minced
-
1
clove
garlic, minced
-
¾
cup
canned pure pumpkin
-
3
sprigs
sage
-
½
cup
heavy cream
-
¼
cup
grated parmesan cheese
-
1
pinch
nutmeg
-
to taste
unit
salt
-
to taste
unit
freshly cracked black pepper
Instructions
- 1. Boil salted water in a medium pot and cook the pappardelle according to package instructions, reserving 1 cup of pasta water before draining.
- 2. In a medium saucepan, melt the butter over medium heat until browned, stirring constantly.
- 3. Add the minced shallots and garlic, cooking until softened.
- 4. Stir in the pumpkin, sage, heavy cream, parmesan, and reserved pasta water, seasoning with nutmeg, salt, and pepper.
- 5. Keep the sauce warm over low heat, adjusting seasoning as needed.
- 6. Fry sage leaves in olive oil until crispy, then drain on paper towels.
- 7. Combine the cooked pasta with the sauce, serving with additional sauce, parmesan, and fried sage on top.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
15g
Sodium
600mg
Cholesterol
80mg
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