You probably have pumpkin coming out your ears. In fact, you may at this very moment in time be digging into a slice of pumpkin pie. But I am taking a risk and sending one more pumpkin recipe out there. I figure by the end of the day some of you may have leftover or half-used cans of pumpkin puree, and this dish will give that puree a delicious home.
I found the idea for this recipe on a blog I frequent called The Pajama Chef. Sarah christened the first week of November ‘Pumpkin week’ and posted daily pumpkin recipes. When I pulled up her blog one morning and saw her recipe for what she called ‘Pumpfredo’ sauce, I was intrigued.
Mustard? Yogurt? Pumpkin? Huh?
I just had to try it.
Her version is very healthy–yogurt, no butter, no cream, and only 2 Tablespoons of cheese. But I couldn’t bear to make it with no whipping cream! I had a huge carton of it just sitting in my fridge! So my version has cream. And I had just bought 2 big wedges of Parmesan on sale at the grocery store . . . so I used at least 5 times as much Parmesan as she did. Oh, and because I can’t leave well enough alone, I also added butter. I’m sorry Sarah! I had to follow my heart. And the heavy whipping cream and I go back . . . far back. I hope you understand. My loyalties are deep.
Guys, it’s creamy. It’s rich–but not too rich. With a cup of pure pumpkin puree in it, it’s bound to have some health value. If I had picky eaters around my table, this would be a great way to sneak some veggies into their dinner equation. Of course if I have kids, my plans dictate they will be consummate eaters of things like brussel sprouts. Spinach. Salads.
Things even I rejected as a child.
But that’s why we’re fathering the next generation–so that they can go above and beyond us. Right?
Anyway, let’s get this pumpkin pasta on the table. We’ve got things to do, places to go, stuff to see, and they all involve a plate of this creamalicious orange stuff.
1 1/2 cups chicken broth
1 cup pumpkin puree
2 teaspoons dijon mustard or spicy brown mustard
1 tablespoon fresh sage or 1 teaspoon dried sage
3/4 c heavy whipping cream
1 c freshly grated Parmesan cheese, divided
salt to taste
lots of freshly ground black pepper
2 TBS butter
1 lb pasta, cooked
Place the pumpkin puree (please note: not the same thing as pumpkin pie filling!), mustard, sage, chicken broth in a saucepan.
Give ‘er a good old-fashioned whisk to meld it all together.
Cover and heat to boiling, then reduce heat to low and simmer, covered, for at least 20 minutes or until sauce thickens. When you uncover the old girl, the sauce should pass the ‘drag’ test–if you drag a spatual across the pan, the area should not immediately refill with liquid.
With the heat still on low, add the Parmesan cheese, the butter and the cream.
Cook for 10 minutes over medium-low, stirring frequently, and let it thicken and become glorious.
Taste the sauce and adjust the seasoning. I happen to like tons of black pepper in mine. I also recommend adding a solid amount of salt, since once the sauce coats the pasta, the levels of saltiness will need to carry the whole dish through.
Pour the sauce into the cooked pasta . . .
. . . and stir to mix all that lovely goodness together, where it was meant to be from the dawn of time.
Let it sit for a few minutes to ‘set.’
Serve ‘er up, garnished with some extra sage and parmesan.
She’s a beaut alright.
Grab a fork and dig in!
The pumpkin flavor is there, but it’s not screaming at you. It’s perfect its subtle creaminess.
This would be perfect served with a little leftover turkey. Uh huh.
Enjoy, my friends! I hope you’re all having a beautiful day with family and friends . . .
Of course, I’m just remembering this is the internet. And not all of you live in the US. In fact, Canadians are waaaay over Thanksgiving. They had theirs ages ago.
So for my international friends–I love you too. Make this fettuccine. Amen.
Click here for printer-friendly version: Pumpkin Fettuccine Alfredo