Pumpkin Alfredo Pasta
By Judy Kim
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
20 mins
Jump to recipeThis gourd-eous pasta is irresistibly creamy.
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Ingredients
- kosher salt
- 1 lb. pasta
- extra-virgin olive oil
- 1/4 cup sage leaves
- Flaky sea salt
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 15-oz. can pumpkin purée
- 1/4 cup dry white wine
- Freshly ground black pepper
- 2 Tbsp. unsalted butter, cut into slices and chilled
- 1/2 cup freshly grated Parmesan
- 1 cup sour cream
Directions
- Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
- Step 2Meanwhile, 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.
- Step 3In 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.
- Step 4Garnish with fried sage leaves and serve.
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