I’ve got to tell you, it’s going to be hard for me to top the perfection of this meal. With no description at all I knew I was going to love it from the name alone – Pasta with Pumpkin Sage Cream Sauce. Wow, does that have my name written all over it. To make it even more irresistible, from the time I removed the pot from it’s place in the cabinet to the time the dish was being plated for dinner was exactly fifteen minutes.
Meals that are this simple and quick very often fall flat in my opinion. There always seems to be something lacking – a missing ingredient or maybe the flavors didn’t have enough time to meld together. But that’s not the case here at all. It really does only take a few minutes of gently simmering to develop a deeply rich flavor. This is the epitome of a comforting and satisfying dinner, and is the perfect match for the cooler, shorter days of fall. The velvety cream sauce seems to gently warm you from the inside out. Heavenly. I’ll admit it took some convincing to get the kids to try a bite. They’re not used to pasta that isn’t covered in red sauce. But it only took one bite and they both went back for more.
Another reason to love this quick and elegant meal? Pumpkin puree not only has amazing seasonal flavor, but in only a half cup serving there is 380% of the RDA of Vitamin A. Pumpkin puree is high in Vitamin K, Vitamin E, Iron, Potassium, and Copper. Pumpkin is also a powerful anti-inflammatory, which could help fend off several chronic diseases according to many prominent researchers. All of this and it still costs about $2.00. That my friends is what I call a super food. Getting more of this little ingredient in our diet is definitely on my to-do list.
1 pound of your favorite pasta shape (use gluten free if necessary)
1 cup heavy cream
3/4 cup canned pumpkin puree
1/4 cup freshly grated Parmesan cheese, plus more for serving
16 fresh sage leaves, sliced thin then finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
Cook pasta according to package directions. Drain well and return to pot.
Meanwhile, combine cream, pumpkin puree, Parmesan, sage, salt, and pepper in a medium sauce pan over medium heat. Simmer until slightly thickened, about 10 minutes, stirring frequently. Remove from heat and add butter. Stir until melted.
Pour sauce over cooked pasta and stir to combine. Serve immediately with additional Parmesan sprinkled on top.
recipe adapted from: Taste of Home magazine