I still had a cup of pumpkin puree left and I remembered seeing this post based on this recipe for a pumpkin pasta which sounded pretty interesting. The sauce was a pumpkin and sage sauce with some of the spices that are commonly combined with pumpkin and chili sauce for some heat. I have been using and really enjoying sage a lot lately and I was interested in seeing how it combined the pumpkin. I added the sage leaves to the pan a bit earlier so that they could fry up a bit in the oil. As I often do I added a teaspoon of the chili sauce and tested the sauce to see how it was. I ended up adding an extra teaspoon of chili sauce to bring it up to the level of spiciness that I was happy with. The pasta turned out pretty good. The pumpkin sauce had a nice blend of spices, spiciness, creaminess and sage.
That was the last of my pumpkins. I think I went through about 6 pumpkins this year and I really enjoyed them. I used them in a wide variety of dishes from sweet to savoury. The pumpkin has proven itself to be very versatile. There are still a bunch of pumpkin recipes in my bookmarks to try the next time I get some more pumpkins.
Penne with Pumpkin and Sage Sauce
- 2 servings penne pasta (gluten free for gluten free)
- 1 teaspoon oil
- 1 shallot (chopped)
- 3 sage leave (thinly sliced)
- 1 clove garlic (chopped)
- 1 cup chicken stock
- 1 cup pumpkin puree
- 1/4 cup heavy cream
- 1 teaspoon chili sauce
- nutmeg to taste
- cinnamon to taste
- salt and black pepper to taste
- parmigiano reggiano (grated)
- sage leaves
- Cook the penne as directed.
- Heat the oil in a pan.
- Add the shallots and sage and saute until the shallots are tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the chicken stock, pumpkin puree, heavy cream, chili sauce, nutmeg, cinnamon, salt and pepper and simmer for 5-6 minutes to thicken.
- Add the cooked pasta and toss to coat.
- Plate the pasta and garnish with parmigiano reggiano and sage leaves.