Name: Pumpkin Sage Pasta
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Shallot, thinly sliced - 1 medium; Garlic, minced - 2 cloves; Crushed red pepper flakes (Optional) - ½ teaspoon; Chopped fresh sage leaves - 8; 2% milk - 1 cup; Half-and-half - ½ cup; Pumpkin Puree - 1 (15 ounce) can; Salt, or to taste - 1 teaspoon; Freshly ground white pepper - ½ teaspoon; Chili powder - ¼ teaspoon; Gemelli pasta, cooked and drained - 8 ounces

Ingredients for - Pumpkin Sage Pasta

1. Olive oil 1 tablespoon

2. Shallot, thinly sliced 1 medium

3. Garlic, minced 2 cloves

4. Crushed red pepper flakes (Optional) ½ teaspoon

5. Chopped fresh sage leaves 8

6. 2% milk 1 cup

7. Half-and-half ½ cup

8. Pumpkin Puree 1 (15 ounce) can

9. Salt, or to taste 1 teaspoon

10. Freshly ground white pepper ½ teaspoon

11. Chili powder ¼ teaspoon

12. Gemelli pasta, cooked and drained 8 ounces

How to cook deliciously - Pumpkin Sage Pasta

1 . Stage

Heat oil in a large sauté pan over medium heat. Add shallot, garlic, and red pepper flakes. Cook, stirring occasionally, until shallots are crispy, about 5 minutes. Add sage, and cook for 30 seconds, being careful so sage doesn't burn. Remove mixture to a paper towel lined tray.

2 . Stage

Add milk, half-and-half, pumpkin, salt, pepper, and chili powder to the same pan. Cook and stir over medium heat until a smooth, creamy sauce forms, about 2 minutes. Cook until thoroughly heated through.

3 . Stage

Divide cooked gemelli pasta amongst 4 plates. Top with pumpkin sauce and sprinkle reserved shallot mixture on top.