music: “Lake Michigan” by Rogue Wave
When I saw this post, I knew I had to try a pumpkin sauce for pasta! About two years ago I first made a pumpkin ravioli recipe I came across in Cooking Light. That night at the dinner table, my little brother said nothing as he ate his serving of ravioli. He had absolutely no expression on his face and he just made his way through his plate. When he was finished he got up and opened his mouth. I can remember sitting there thinking, ok here it comes, he hated it, he’s going to ask mom to stop letting me cook dinners for everyone and stop forcing him to eat new, strangely concocted dinners. He opened his mouth and said, “This is by far the best thing you have ever made! If you had made more I’d eat it all and forget about making weight for wrestling.” At that point, I knew pumpkin and pasta were a happy couple!
1 lb of gemelli pasta
drizzle of olive oil
1 shallot, chopped
1 clove garlic, minced
15 oz of pumpkin (I roasted my own, but using a can is the next best thing)
2 cups chicken broth
1 tablespoon fat-free half and half (this is optional, also you could use milk)
1 tablespoon parmesan cheese, grated (or more to taste)
sprinkle of cinnamon
dash of nutmeg
1/4 c fresh sage, chopped
Bring a large pot of water to a boil, add salt and cook pasta according to the package instructions. Drain. DO NOT RINSE WITH WATER! You need that starch on the pasta to hold onto the sauce.
Meanwhile, in a medium skillet, heat the olive oil over medium heat.
Add the shallots and saute until tender (about five minutes). Add garlic and saute until fragrant, about 30 seconds to 1 minute.
Stir in the chicken broth, pumpkin, cinnamon, and nutmeg. Cook until the sauce has thickened, about 5 minutes, and then stir in the fat-free half and half (or milk or cream, anything to give it a bit of a creamy texture) and parmesan cheese. Cook for an additional 3-5 minutes, and then toss in the sage and cook for one minute longer.
Pour the sauce over the pasta and toss it up.
Serve with additional cheese if you like.