Hi y'all! I know it's not kosher in blogland to post a recipe w/out including pictures but I had to share this recipe & I don't have any pictures. I suck at night photos (I'm not a very good photographer even in the best lighting conditions LOL) so last night I reserved some leftovers to grab a shot today, during daylight hours. Then my son came in late & polished them all off! He enjoyed it so much that he even commented this morning that "the pumpkin pasta was good stuff!"
Anyhoo, last night I made a Pumpkin Sage Cream Sauce & served it over pappardelle pasta (you could use any pasta but I think the egg in the papprdelle suits it) w/ a rotisserie chicken (from the grocery store) & a fresh spinach salad. I had a gourmet, seasonal dinner on the table in less that 20 minutes!
The recipe calls for heavy cream (a whole cup!) but the fat content convinced me to use half & half instead. Then I added a bit more parmesan to thicken it some. The pumpkin flavor is subtle so don't let it scare you off.
Pumpkin-Sage Cream Sauce
From Country Living
The flavors and colors of the fall harvest make this a dish you'll enjoy serving year after year. Aromatic sage pairs well with pumpkin purée to become a creamy pasta sauce.
1 cup(s) heavy cream
.5 cup(s) pumpkin purée
.25 cup(s) fresh-grated Parmesan
16 fresh sage leaves, sliced into thin strips
.5 teaspoon(s) salt
.25 teaspoon(s) fresh-ground pepper
1 tablespoon(s) unsalted butter
DIRECTIONS- Combine the cream, pumpkin purée, Parmesan, sage, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened -- 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.
I still have some sage leaves left so I will saute them in browned butter & serve it over, you guessed it, pasta.