Pumpkin Alfredo
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Pumpkin Alfredo
Category
Potatoes, Pastas and Grains
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
- Kosher salt
- 1 lb linguine, angel hair, pappardelle or spaghetti pasta
- Fustini's Sage and Wild Mushroom olive oil
- 1/4 cup sage leaves
- Fustini's Pyramid Flake Salt
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1 (15 oz) can pumpkin purée
- 1/4 cup dry white wine
- fresh ground black pepper
- 2 tablespoons butter, cut into slices & chilled
- 1/2 cup freshly grated Parmesan
- 1 cup sour cream
Ingredients
Directions
- Bring an 8-quart stockpot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
- Meanwhile, in a large skillet over medium-high heat add 4 to 5 tablespoons of olive oil, when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt, set aside.
- In the same skillet, wipe out some of the olive oil, leaving about 2 tablespoons. Heat over medium heat to sauté, onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper, simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated. Garnish with fried sage leaves and serve.
Recipe Note
Make this completely from scratch by making your own pasta and pumpkin purée. adapted from delish.com