| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 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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Instructions
- 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!
Recipe Notes
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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