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Categories:Viewed: 18 - Published at: 3 years ago
Ingredients
- 3/4 lb. of pasta (I use Barilla Veggie Penne--Tomato-Carrot flavor)
- 2 T. organic, unsalted butter (or margarine)
- 1 - medium sized onion, finely chopped
- 1 T. fresh, chopped sage (about 15 leaves)
- 1 - 15 oz. can of organic pumpkin solid
- 1/2 t. each of nutmeg, cinnamon and allspice
- 1 cup organic heavy cream (or cream of coconut)
- 1 T. fresh chopped parsley
- 2 T. (heaping) of grated pecorino-romano cheese, optional
- Salt and pepper to taste
Method
- 1. Cook pasta according to directions; if finished before the sauce is done-- drain, drizzle with a bit of olive oil and set aside.
- 2. Melt butter in large, covered skillet, over medium heat. Add onion and cook until it is clear and beginning to brown.
- 3. Add the sage and cook for 1-2 minutes.
- 4. Add the pumpkin, dried spices and cream. Use a whisk to gently combine. Heat on medium/medium high flame, stirring constantly, until the sauce bubbles rapidly, then turn heat to low to keep sauce warm.
- 5. Stir in the parsley, cheese, salt/pepper.
- 6. Carefully add the cooked pasta and stir until the pasta is well-coated. Heat on low if necessary, but not long as the sauce will thicken and absorb.
- 7. Serve immediately with extra cheese, if desired.
