Ingredients

The following ingredients have 4 Servings
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • ¼ teaspoon ground sage
  • ⅛ teaspoon thyme leaves
  • ½ teaspoon chili flakes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups chicken broth
  • 15 ounces pumpkin (canned or fresh)
  • ½ cup heavy cream
  • 16 ounces medium pasta
  • 2 tablespoons parmesan cheese
  • parsley (for garnish )

Instruction

  • In a saucepan, cook onion, garlic, sage, thyme, and chili flakes in butter over medium heat until tender.
  • Add flour and cook 1-2 minutes. Stir in broth a little bit at a time until smooth. Simmer 1 minute.
  • Add pumpkin and heavy cream. Simmer uncovered until slightly thickened, about 5 minutes.
  • Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
  • Toss pasta with sauce, adding reserved pasta water a little at a time if needed. Top with parmesan cheese and parsley.