Creamy Sage Pumpkin Pasta

Submitted by Sondra Beth

"This is a simple dish that is good as main dish or a side dish to roast chicken.. This is a recipe out of Wine Enthusiast Magazine.."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 lb short pasta, such as penne or 1 lb fusilli
• 1 1⁄2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1⁄2 cup dry white wine
• 1 1⁄2 cups diced fresh pumpkin or 1 cup unsweetened canned pumpkin puree
• 1⁄2 cup heavy cream
• 2 tablespoons chopped fresh sage
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 cup freshly grated parmesan cheese

directions

1. Bring a large pot of salted water to boil and cook pasta according to package directions.
2. Meanwhile, heat olive oil over medium heat in a large skillet. add onion and garlic; cook until tender ( about 5 minutes.). Add chicken broth and wine; bring to a boil.
3. Add fresh pumpkin to broth mixture and cook until tender (2-3 minutes). Mash pumpkin with a fork or potato masher. Add heavy cream, sage, nutmeg, salt and pepper and heat through. ( If using canned pumpkin, simply add to hot broth mixture without mashing and continue as above.).
4. Combine pasta and pumpkin sauce and serve war, topped with Parmesan, in a large decorative bowl.
5. Wine recommendation: Pinot Noir.