I love pumpkin.
Pumpkin lattes, bread, pie; it is what I miss the most when I'm not home for Thanksgiving. Last week I came across this recipe and I knew we had to make it.
It only took 20 minutes!
1) Boil pasta for two.
2) Sauté 2 diced garlic cloves and 8 chopped sage leaves in 3 tbsp olive oil and 3 tbsp butter (or I Cant Believe its Not Butter! like us).
3) Add 1 cup canned pumpkin and 1 cup pasta water to the pan. Season with salt & pepper. Season with red pepper flakes if you're fancy (not like us).
4) Whisk together until mixed.
5) Pour sauce over pasta and top with parmesan cheese.
|*Chop your sage leaves better than I did. I'm impatient.*|
Please Note: Our end result tasted much better than it looks in this picture.
Use your left over sauce as a cold dip for crackers.