Pumpkin Sage Pasta

Name: Pumpkin Sage Pasta
Total time: 15
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium shallot, thinly sliced; 2 cloves garlic, minced; 0.5 teaspoon crushed red pepper flakes; 8 chopped fresh sage leaves; 1 cup 2% milk; 0.5 cup half-and-half; 1 (15 ounce) can pumpkin puree; 1 teaspoon salt, or to taste; 0.5 teaspoon freshly ground white pepper; 0.25 teaspoon chili powder; 8 ounces gemelli pasta, cooked and drained

Recipe by thedailygourmet from allrecipes.com

Dinner 15 Mins.

Ingredients

4 servings

•

1 tablespoon olive oil
•

1 medium shallot, thinly sliced
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2 cloves garlic, minced
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0.5 teaspoon crushed red pepper flakes
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8 chopped fresh sage leaves
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1 cup 2% milk

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0.5 cup half-and-half
•

1 (15 ounce) can pumpkin puree
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1 teaspoon salt, or to taste
•

0.5 teaspoon freshly ground white pepper
•

0.25 teaspoon chili powder
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8 ounces gemelli pasta, cooked and drained

Instructions

Heat oil in a large sauté pan over medium heat. Add shallot, garlic, and red pepper flakes. Cook, stirring occasionally, until shallots are crispy, about 5 minutes. Add sage, and cook for 30 seconds, being careful so sage doesn't burn. Remove mixture to a paper towel lined tray.
Add milk, half-and-half, pumpkin, salt, pepper, and chili powder to the same pan. Cook and stir over medium heat until a smooth, creamy sauce forms, about 2 minutes. Cook until thoroughly heated through.
Divide cooked gemelli pasta amongst 4 plates. Top with pumpkin sauce and sprinkle reserved shallot mixture on top.