Pasta with Pumpkin Cream Sauce

Last week Dave and I made a pretty tasty dinner. I had been looking for a savory recipe using pumpkin, and this one was perfect!

Ingredients:

• 1/2 cup heavy cream
• 1/4 cup pumpkin purée
• 1 Tbsp Parmesan cheese
• 1 clove garlic, minced
• Fresh sage, chopped
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground pepper

Heat the cream over low-medium heat until simmering, not yet boiling. Stir in the rest of the ingredients and continue stirring until thickened slightly. We tossed the sauce with farfalle and steamed broccoli, although the original recipe (see below) called for roasted butternut squash, which would also be delicious!

Next time we make this, I think we will add a bit more pumpkin and some more spices.


Recipe and photo from Sugar Crafter