Pumpkin Alfredo
Pumpkin Alfredo
5 minutes
15 minutes
Potatoes, Pastas and Grains
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
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.
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