Name: Pumpkin Alfredo Pasta
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Kosher salt -; 1 lb. pasta -; Extra-virgin olive oil -; 1/4 c. sage leaves -; Flaky sea salt -; 1 onion, chopped -; 2 garlic cloves, minced -; 1 15-oz. can pumpkin purée -; 1/4 c. dry white wine -; Freshly ground black pepper -; 2 tbsp. unsalted butter, cut into slices and chilled -; 1/2 c. freshly grated Parmesan -; 1 c. sour cream -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Alfredo Pasta

1. Kosher salt -

2. 1 lb. pasta -

3. Extra-virgin olive oil -

4. 1/4 c. sage leaves -

5. Flaky sea salt -

6. 1 onion, chopped -

7. 2 garlic cloves, minced -

8. 1 15-oz. can pumpkin purée -

9. 1/4 c. dry white wine -

10. Freshly ground black pepper -

11. 2 tbsp. unsalted butter, cut into slices and chilled -

12. 1/2 c. freshly grated Parmesan -

13. 1 c. sour cream -

How to cook deliciously - Pumpkin Alfredo Pasta

1. Stage

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

2. Stage

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

3. Stage

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

4. Stage

Garnish with fried sage leaves and serve.