Pumpkin Cream Pasta with Sage
-
Prep Time15 mins.
-
Cook Time1 hr.
-
Serving4
-
Ready In1 hr.
This post has been sponsored by Barilla®. All thoughts and opinions are my own.
As pumpkin season is coming to an end, I had to share with you guys this incredible savory pumpkin pasta dish I made a few times this Fall. Think roasted pumpkin and garlic pureed with cream and parmesan cheese, tossed with Barilla® Farfalle pasta and topped with some buttery and crispy sage.
I wanted to use a fun and “fancy” pasta for this pasta dish so, I decided to use Barilla® Farfalle that I found at my local ACME supermarket. These are the bow-shaped pasta, which I feel like elevate the dish more than the typical spaghetti or more basic pasta shapes. This pasta is so luscious and creamy, you’ll forget you’re eating at home and not a restaurant.
Barilla Blue Box Pasta
Barilla Blue Box Pasta is pretty much the only pasta I ever buy for my household. This Pumpkin Cream Pasta dish is so luscious and creamy, combined with the al dente Barilla Farfalle pasta makes this Fall dish so warm and comforting. The Pumpkin Cream sauce is not too heavy, not too light, but that perfect hearty sauce to go along with the pasta for a dish that my family absolutely loves. This dish is a family favorite, so Barilla Pasta is the only pasta I trust to toss along with it to make it just right.
Barilla inspires because it always cooks up al dente and has a great taste and texture. It is obvious the care that goes into the product from the people behind the process.
Barilla Pasta is sold at most supermarkets. I found mine at my local ACME supermarket in the pasta aisle. I love shopping at ACME as they have such a wide selection of items, and mostly because of their mobile app that has the best coupons and promotions.
Roasted Pumpkin
Roasting your own pumpkin or any type of squash like butternut squash or acorn squash may seem quite intimidating at first. But once you have done it, you can never go back to the canned or frozen stuff. I cut, peeled and roasted in large cubes about 4 cups of pumpkin. I also added a few cloves of garlic and small onion along with the pumpkin for even more flavor.
Once the pumpkin was soft and fully cooked, I added it along with the onion and garlic and some vegetable broth, and let it simmer stovetop for a few minutes before blending it. From there, I added some ground cinnamon and spices, half n half, parmesan cheese and finally the cooked the pasta.
On a side skillet, I added four tablespoons of butter along with some sage leaves until the butter is golden brown and the sage has become crispy. I spooned some of this nutty butter and sage on top of each individual plate of pasta. This also added to the beautiful presentation of this dish. I hope you try this savory pumpkin cream pasta and love it as much as my family does!
STEP 1
Peel and dice a small pumpkin (about four cups) into large cubes. Peel and cut a small onion into four quarters. Spread the cubed pumpkin, onion and three garlic cloves onto a large baking sheet lined with parchment paper.
Drizzle with olive oil and season with one teaspoon of salt and ¼ teaspoon of black pepper. Roast on 400 degrees F for 45 minutes.
STEP 2
Bring a large pot of salted water to a boil and cook the Barilla Farfalle pasta according to package directions, until al dente. Drain and set aside.
STEP 3
In a medium sized pot, add the roasted pumpkin, onion, and garlic along with two cups of vegetable broth.
Let simmer for about five minutes before blending with an immersion blender until smooth.
STEP 4
Season the pumpkin puree mixture with the ground cinnamon, nutmeg, and ½ teaspoon of salt.
Whisk well until combined and add the half n half cream, honey and grated parmesan. Whisk and let cook for a few more minutes.
STEP 5
In a small skillet add four tablespoons of butter and about six to eight sage leaves. Cook over medium heat until butter has browned and the leaves have started to crisp up.
STEP 6
Combine the cooked Barilla Farfalle pasta along with the pumpkin cream sauce and mix until combined.
STEP 7
Top each individual serving of the pumpkin cream pasta with the browned butter and crispy sage.
Pumpkin Cream Pasta with Sage
Ingredients
- 4 cups Pumpkin Cubed
- 1 sm Onion
- 3 Garlic Cloves
- 2 tb. Olive Oil
- 1½ tsp. Salt
- ¼ tsp. Black Pepper
- ½ box Barilla Farfalle pasta
- 2 cups Vegetable Broth
- 1 cup Half n Half Cream
- ½ cup Grated Parmesan Cheese
- 1 tb. Honey
- ½ tsp. Ground cinnamon
- ¼ tsp. Nutmeg
- 4 tb. Salted Butter
- 6 Sage Leaves
Instructions
- Peel and dice a small pumpkin (about four cups) into large cubes. Peel and cut a small onion into four quarters. Spread the cubed pumpkin, onion and three garlic cloves onto a large baking sheet lined with parchment paper. Drizzle with olive oil and season with one teaspoon of salt and ¼ teaspoon of black pepper. Roast on 400 degrees F for 45 minutes.
- Bring a large pot of salted water to a boil and cook the Barilla Farfalle pasta according to package directions, until al dente. Drain and set aside.
- In a medium sized pot, add the roasted pumpkin, onion, and garlic along with two cups of vegetable broth. Let simmer for about five minutes before blending with an immersion blender until smooth.
- Season the pumpkin puree mixture with the ground cinnamon, nutmeg, and ½ teaspoon of salt. Whisk well until combined and add the half n half cream, honey and grated parmesan. Whisk and let cook for a few more minutes.
- In a small skillet add four tablespoons of butter and about six to eight sage leaves. Cook over medium heat until butter has browned and the leaves have started to crisp u
- Combine the cooked Barilla Farfalle pasta along with the pumpkin cream sauce and mix until combined.
- Top each individual serving of the pumpkin cream pasta with the browned butter and crispy sage.
Nutrition
