Name: Creamy Pumpkin and Sage Gemelli
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium shallot, thinly sliced; 2 cloves garlic, minced; 0.5 teaspoon crushed red pepper flakes (Optional); 8 chopped fresh sage leaves; 1 cup 2% milk; 0.5 cup half and half; 1 can (15 ounce) pumpkin puree; 1 teaspoon salt, or to taste; 0.5 teaspoon freshly ground white pepper; 0.25 teaspoon chili powder; 8 ounces (8 ounces) gemelli pasta, cooked and drained

Ready in: 15 mins

Serves: 4 servings

Ingredients: 12

A delightful pasta dish featuring a creamy pumpkin and sage sauce, perfect for the autumn season.

Ingredients

1	tablespoon olive oil
1	medium shallot, thinly sliced
2	cloves garlic, minced
¹⁄₂	teaspoon crushed red pepper flakes (Optional)
8	chopped fresh sage leaves
1	cup 2% milk
¹⁄₂	cup half-and-half
1	can (15 ounce) pumpkin puree
1	teaspoon salt, or to taste
¹⁄₂	teaspoon freshly ground white pepper
¹⁄₄	teaspoon chili powder
8	ounces (8 ounces) gemelli pasta, cooked and drained

Instructions

1.	In a large sauté pan, heat olive oil over medium heat. Add thinly sliced shallot, minced garlic, and optional crushed red pepper flakes. Cook until shallots are crispy, approximately 5 minutes. Toss in freshly chopped sage leaves and cook for 30 seconds, ensuring sage does not burn. Transfer mixture to a paper towel-lined tray.
2.	Using the same pan, pour in 2% milk, half-and-half, canned pumpkin puree, salt, pepper, and chili powder. Stir and cook over medium heat until a smooth, creamy sauce forms, about 2 minutes. Continue cooking until the sauce is thoroughly heated.
3.	Divide the cooked and drained gemelli pasta evenly among 4 plates. Top each plate with the luscious pumpkin sauce and garnish with the reserved crispy shallot mixture.