Pumpkin Pasta
This pumpkin pasta infused with sage, nutmeg, and parmesan cheese is both a comforting dish and an exciting way to welcome in the Fall season.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
Scale
- 2 tablespoon butter
- 2 tablespoon flour
- 1/2 cup pumpkin puree
- 1/4 cup cream
- 1/2 cup milk
- 1/2 cup grated parmesan cheese
- 1 teaspoon nutmeg
- salt and pepper to taste
- 1 stem sage leaves
- 8 oz pasta
- 4 oz bacon (about 4– 5 slices) cut into bite size pieces
Instructions
- Cook your bacon per package instructions to desired crispiness. Save the bacon fat for the pasta and set bacon and fat aside.
- Boil your pasta just 1 minute short of al dente per package instructions. Drain but reserve 2 tablespoons of pasta water. Set aside
- Heat a deep large skillet over medium heat. Melt your butter. Whisk in flour until a a golden brown paste is formed. Whisk in the cream in increments, then pumpkin puree, milk, bacon fat, and pasta water. Fold in your grated parmesan cheese.
- Season with nutmeg, salt, and pepper. Add in your bacon, and pasta. Allow the pasta to finish cooking for 1 minute. Remove from heat and stir in the sage leaves.
- Sprinkle with more Parmesan and nutmeg to serve.
Find it online: https://www.apleasantpalate.com/pumpkin-pasta/