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Pasta With Creamy Pumpkin Sauce

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“In ‘The Ski House Cookbook’”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil.
  2. Melt the butter in a large skillet over medium heat.
  3. Add the shallot and garlic and cook for 3 minutes.
  4. Add the pumpkin, broth, cream, and half of the sage.
  5. Cook, stirring frequently, for about 10 minutes, or until slightly thickened.
  6. Season to taste with salt and pepper and stir to combine.
  7. Meanwhile, cook the pasta in the boiling water for about 10 minutes or until al dente.
  8. Drain well and add to the pumpkin sauce along with ¼ cup of Parmesan cheese.
  9. Serve immediately, topped with the remaining ¼ cup Parmesan and remaining sage.

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