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from The Washington Post, Nov. 14, 2007. Serve with steamed broccoli and feel free to toss some toasted, chopped walnuts on top. Haven't tried yet, but this sounds delicious -- and healthy to boot!
- Cook pasta according to package directions, about 6 to 7 minutes.
- While pasta cooks, mince the shallot and garlic; finely chop the sage.
- Heat olive oil in a large saucepan over medium heat. Add the garlic and shallot, stirring for about 3 minutes, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce has slightly thickened. Season with salt and pepper to taste; keep warm on lowest setting.
- Drain pasta and add to sauce, then add 2 table spoons of cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.
This was delicious and a big hit with husband and kids. I substituted almond milk for cow's milk and dried tarragon for fresh sage. I also had no vegetable broth in the house (we are vegetarians), so I just used an equal amount of filtered water and a little extra sea salt. I also threw in some turmeric and cayenne pepper. Quite delicious!
I have had this in my queue for quite awhile but finally tried it tonight. It was a lovely pasta dish and I will make it again for sure. I had to substitute dried sage for fresh and used whole wheat angel hair pasta but otherwise did as instructed. It is a nice vegetarian main dish or could be a nice side dish for a roast. Thanks for the recipe
This was really lovely and rich. I used a kabocha squash and subbed heavy whipping cream for the lowfat milk (decadent, but it was all I had in the house!). It did need a fair amount of salt, I felt.