• 8 ounces linguine
  • 1 medium shallot
  • 3-4 garlic cloves
  • 2 sprigs fresh sage (10-12 leaves)
  • 1 tablespoon olive oil
  • 3/4 cup pumpkin puree (can use any winter squash puree)
  • 3/4 cup chicken or vegetable broth
  • 1/2 cup whole milk
  • 2 tablespoons parmesan cheese
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (7 to 8 minutes); drain. Meanwhile, mince the shallot, garlic, and sage. Heat olive oil in the pasta pot over medium heat. Add the shallot and garlic; stir for 3 minutes until softened. Add the pumpkin puree, vegetable broth, milk, cheese, and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened and reduced. Season with salt and pepper to taste. Add the pasta to the sauce, and mix well. Sprinkle each serving with the remaining sage.

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