Welp, it’s mid-October and it FINALLY feels like fall. I mean, I was literally on the verge of finding a sacrificial lamb to send up to mother nature to put an end to this swamp-like weather (which we’ve been suffering through since, like, April I’m pretty sure #survivors, amiright?). But ANYWHO, let’s all take a moment to be thankful cooler weather is here. If for no other reason, it completely justifies carbloading and overindulging in none other than this ridiculous bowl (or three) of cheesy, pumpkin-y heaven.
And thank goodness for that. Because if there’s one thing that speaks to my heart, soul, and of course stomach, it’s this. It’s decadent, rich, and let’s just say I couldn’t stop “taste-testing” it. I use that term very lightly. Like I’m sneaking bites (by the spoonful), and I still don’t know who I’m sneaking them from. The sous chef? It’s a POUND of pasta. For two people. Are you judging yet? I didn’t think so – because you’re sprinting to the nearest Trader Joe’s to pick up the cutest little morsels of their fall zuchette pasta (because let’s get real: nothing gets me more excited for fall than my first trip to Trader Joe’s in AUGUST (duh)), only to drench the beauties in this pumpkin-sage-gruyere-parmesan cream dream sauce.
If you ask me, there are two types of people in this world: those who embrace the season (I’m talking pumpkin spice coffee in August, scarves and boots at the sight of the first fallen leaf, and pumpkin patches + hayrides in September) and then there are those… you know, who scoff… at anything us extra basic fall lovers celebrate. Let’s just say that my people are the former, and the sous chef is probably the latter 😉 I kid, I kid. Kind of. But he does love to roll his eyes at me, especially my child-like excitement for fall everything.
You know what he didn’t role his eyes at? This ridiculously delicious pumpkin pasta (no surprises there!). Because it’s just. that. good.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 1 lb. pasta (shape of choice)
- 4 tablespoons butter
- 1 large shallot minced
- 4 cloves garlic minced
- 1 tablespoon fresh sage finely chopped
- 1 1/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/3 cup flour
- 2 1/2 cups milk (plus more for thinning, if needed)
- 3/4 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 2 teaspoons chicken bouillion powder
- 1 teaspoon ground pepper
- 2 cups Gruyere cheese grated
- 1 cup Parmesan cheese grated
Ingredients
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- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Drain. Drizzle a tablespoon of olive oil over top of the pasta to prevent the pasta shells from sticking together while the sauce comes together.
- In the same large pot, add the butter over medium heat. Once melted, add the shallot, garlic, and sage. Stir until cooked and the shallot-garlic mixture turns golden-brown, about 3-4 minutes.
- Whisk in the pumpkin puree and flour, stirring for about a minute. Gradually whisk in the milk, followed by the heavy cream. Whisk until combined and smooth.
- To the sauce, add the ground nutmeg, chicken bouillon powder, and ground pepper. Let simmer on low for 5 minutes, until the sauce begins to thicken.
- Whisk in the gruyere and Parmesan cheeses. Stir until the sauce is melted and smooth. Let simmer for 2-3 more minutes, stirring occasionally. Season to taste with additional salt and pepper.
- If the pasta sauce is too thick, add milk a few tablespoons at a time in order to thin until the desired consistency is achieved.
- Return the pasta to the pot, coating in the cheese sauce.
- Serve with a glass of wine or three, and enjoy! Cheers!
Our wine pairing choice: the 2013 Fog Head Reserve Chardonnay. This rich, buttery chardonnay has notes of toasted almond and vanilla, and a smooth, lingering finish. A perfect pairing for this decadent pumpkin pasta. Cheers!
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