Pumpkin and Parmigiano Pasta Sauce with Toasted Pine Nuts
Savory herbs- rosemary, sage, and thyme meets salty butter and freshly grated parmigiano to create a versatile sauce. Add a sprinkle of toasted pine nuts for that extra crunch and nutty flavor- and done! Dinner in 20 minutes. You can easily double this recipe!
Servings: 4 servings
Ingredients
- 2 cups prepared fresh roasted pumpkin purée Pumpkin Puree: cut 2 pie pumpkins in half and gut insides. Roast face down on lined baking sheet at 350 F for 1 hour, then, let cool on pan. Take out pumpkin flesh with a spoon and put in a blender and puree until smooth*
- 1 cup freshly grated parmigiano reggiano
- 1 tablespoon salted butter
- 1 teaspoon fresh or dried rosemary
- 1 teaspoon fresh or dried sage
- 1 teaspoon fresh or dried thyme
- ½ hot pasta water reserved
- 4 tablespoons toasted pine nuts
- salt for pasta water
- ½ lb your favorite pasta variety 225 grams
- ½ Cup shaved parmigiano cheese for serving
Instructions
- Bring a large pot of generously salted water to boil. Add pasta and start cooking to al dente recommended time.
- While the pasta cooks, add: pumpkin, herbs, butter and parmigiano to a medium sauce pot. Cook and stir until combined, about 5 minutes. Remove 1/2 cup of the boiling pasta water and add to pot. Stir to combine.
- Drain pasta and immediately add to pot with pumpkin mixture. Stir well until combined.
- Top with shaved parmigiano and toasted pine nuts. Serve HOT!
Notes
* pumpkin puree can be made in advance and frozen for up to 2 months
Nutrition
Calories: 492kcal | Carbohydrates: 55g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 633mg | Potassium: 477mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19474IU | Vitamin C: 6mg | Calcium: 493mg | Iron: 3mg
