Creamy Pumpkin Pasta Sauce with Sage Breadcrumbs
This creamy pumpkin pasta sauce with sage breadcrumbs is a perfect and easy fall dinner. Smooth pumpkin cooked with plenty of garlic and shallots, swirled with heavy cream, and served with pasta, all topped with toasty sage breadcrumbs.
Yield: 4 servings
Bring a non-stick pan to medium high heat. Warm up 1 tbsp olive oil. Add in the bread crumbs and chopped sage. Toast about 5-8 minutes until golden. Remove from the pan and set aside.
Bring a pot of water to a boil and cook the pasta according to directions until al-dente.
Meanwhile, in a sauce pot, heat 1 tbsp olive oil on medium heat. Sauté the garlic and shallots for 3 minutes until fragrant and starting to soften. Add in the pumpkin puree and cook for 2 minutes.
Then add in the spices and vegetable broth, cook for an additional 2 minutes, then finish with the heavy cream. Bring to a simmer and let thicken slightly while the pasta finishes cooking.
Drain the pasta once it's done, then toss it with the sauce and serve topped with the sage breadcrumbs.
Calories: 228 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Cholesterol: 41 mg | Sodium: 538 mg | Potassium: 202 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 10065 IU | Vitamin C: 4 mg | Calcium: 67 mg | Iron: 2 mg
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