Pumpkin Pasta

Ingredients

• 1 tbspsea salt, for the pasta water
• 12 ozpenne
• 2 tbspbutter
• 1shallot, finely chopped
• 3 clovesgarlic, minced
• 8 leaffresh sage, chopped
• 15 ozpumpkin puree, one 15-oz can (not pumpkin pie filling)
• 1/2 cupvegetable stock
• 1/2 cupheavy cream
• 1/4 tspground nutmeg
• 1 tspsalt
• 1/2 tspblack pepper
• 1/4 tspred pepper flakes
• 1/3 cupParmesan, finely grated, plus more to serve

Method

1. 1

   Bring a large pot of water to a boil with the salt for the pasta water. Cook the penne until al dente, then scoop out 1 cup of the cooking water and drain.

2. 2

   While the pasta cooks, melt the butter in a large skillet over medium heat. Cook the shallot for 3 minutes, until soft, then add the garlic and sage for 1 minute.

3. 3

   Stir in the pumpkin, stock, cream, nutmeg, salt, pepper and red pepper flakes. Simmer for 5 minutes, stirring, until smooth and thick.

4. 4

   Take the pan off the heat and stir in the Parmesan. Add the penne and a splash of the pasta water and toss for 1 to 2 minutes over low heat, until glossy, adding more water if it is thick. Serve with more Parmesan.

Nutrition per serving