Creamy Pumpkin and Sage Gemelli
A delightful pasta dish featuring a creamy pumpkin and sage sauce, perfect for the autumn season.
Ingredients
| 1 | tablespoon olive oil |
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| 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 | (15 ounce) can pumpkin puree |
| 1 | teaspoon salt, or to taste |
| 1⁄2 | teaspoon freshly ground white pepper |
| 1⁄4 | teaspoon chili powder |
| 8 | (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. |
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| 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. |
Published on Jul 19, 2024 by Luminița