Pasta with Pumpkin-Sage Cream Sauce
2013-02-05- Cuisine: Italian, Valentine
- Course: Main Course
- Skill Level: Easy
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Aromatic sage pairs well with pumpkin puree to make a creamy pasta sauce your Valentine is sure to love.
The flavors and colors make this a dish you’ll enjoy serving year after year. Aromatic sage pairs well with pumpkin puree to become a creamy pasta sauce.
Ingredients:
- 1 cup(s) heavy cream
- 1/2 cup(s) pumpkin puree
- 1/4 cup(s) fresh-grated Parmesan
- 16 fresh sage leaves, sliced into thin strips
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) fresh-ground pepper
- 1 tablespoon(s) unsalted butter
Method:
Combine the cream, pumpkin puree, Parmesan, sage, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened, 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.
Recipe Comments
Post A Comment
Average Member Rating
(0 / 5)
0 people rated this recipe
Related Recipes:
-
Vegetarian Lasagna
-
Bolognaise Pies
-
Low-Fat Vegetable Lasagne
-
Mushroom, Herb and Spinach Fettuccine
-
Lasagne di Melanzana (Eggplant Lasagne)
posted by RxP DarkBox on February 12, 2013
My puppy is 5 months but weighs 55lbs he’s on antibiotics right now that’s giving him an upset tummy. I was told to give him a little bit of pumpkin purée, anyone know how much I should give him?
posted by mmminja on February 12, 2013
Before I make the step to make the pumpkin spiced bread, I do have concerns about the pumpkin puree and thinking about tossing it out in the garbage. I hate to let the food go waste. So I boiled the two large pumpkins then pureed and then put it in two plastic containers and placed them in the freezer. The pumpkin puree are at least 6 cups or more in to the two containers.
Problem 1 I didnt read or research the suggestion on how to storage the pumpkin puree in the ziplock bags instead in the container. I didnt read the posts from other websites until today. Its too late or still good?
Problem #2: after thawing out the pumpkin puree for two days i believe since this past Tuesday, i opened the lid and noticed there ice crystals in the puree.
My question is is the large batch of pumpkin puree in two containers with ice crystals are safe to bake for pumpkin spiced breads?
Please help me o calm my nerves and worrisome before I make the decision to bake it or toss it in the garbage. I was plannng to make it for my job. I have not make it yet, tomorrow will be the third for the pumpkin puree in the refrigerator. Its been in the refrigerator since Tuesday.
any suggestion on the pumpkin puree? Greatly appreicated for any suggestion or help I can get.
thanks
posted by Nathan B on February 12, 2013
I made a pumpkin pie, but the filling is still kind of soggy. It’s not under-baked, I tested it with a knife and it came out clean. The crust isn’t soggy, just the filling is more wet than normal. I did use frozen pumpkin puree that I made, instead of using the canned stuff, but I made sure it was completely thawed before I made the pie. Is there any way I can sort of “dry out” some of the moisture in my pumpkin pie?
posted by Moore, Ron on March 16, 2013
Do I have to barely cook them until soft enough to scrape the inner part, or do I have to thoroughly cook them before I cook all the ingredients together for the recipe?
I also want to make pumpkin puree (like the canned kind but put it in freezer bags instead of canning) if I have a lot left over so I can use it for later.
How long does this last in the freezer and fridge if in freezer bags?
I have 3 pumpkins: 1 large, 2 small.
posted by shahedC on March 18, 2013
A good tasting pumpkin soup recipe using canned pumpkin puree, preferably a recipe that has been tested several times and isn’t too heavy.
posted by Splash Log Level 2 Again on March 22, 2013
my friend loves cheese sauces but cant have dairy. i dont like the fake cheeses because they dont melt well.
thanks