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Pasta With Creamy Pumpkin Sauce

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“from The Washington Post, Nov. 14, 2007. Serve with steamed broccoli and feel free to toss some toasted, chopped walnuts on top. Haven't tried yet, but this sounds delicious -- and healthy to boot!”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions, about 6 to 7 minutes.
  2. While pasta cooks, mince the shallot and garlic; finely chop the sage.
  3. Heat olive oil in a large saucepan over medium heat. Add the garlic and shallot, stirring for about 3 minutes, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce has slightly thickened. Season with salt and pepper to taste; keep warm on lowest setting.
  4. Drain pasta and add to sauce, then add 2 table spoons of cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.

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