This pumpkin pasta sauce recipe makes it easy to enjoy fall harvest flavors. A combination of sweet pumpkin, aged parmesan and fall spices. Serve with freshly cooked pasta, from fettuccine to ravioli and tortellini. It is marvelous plain, but we love to top it with extra parmesan, crumbled bacon, and fried onions.
Pumpkin Pasta Sauce
Ingredients
3 Tbsp butter
2 Tbsp flour
1 shallot, chopped
2 garlic cloves, minced
2 cups milk
1/2 cup shredded parmesan cheese
1 cup pumpkin puree
1/2 tsp dried basil
1/2 tsp ground sage
1/8 tsp nutmeg
1/8 tsp cinnamon
1/4 tsp ground black pepper
1/4 tsp salt
1/2 to 1 cup chicken broth
Directions
In a large saucepan, melt butter over medium heat. Add shallots and cook for 2 minutes. Add garlic and cook for 30 second, stirring continuously. Add flour; cook for 30 seconds. Add milk slowly, whisking constantly. Increase heat to medium high and continue stirring until sauce has thickened, about 8 to 10 minutes.
Remove the pan from heat, stir in pumpkin puree, parmesan cheese, spices and chicken broth. Whisk until smooth. Add salt and pepper to taste.
Gently toss with cooked pasta and serve immediately.
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