Half Baked Harvest's cozy fall pasta -- nutty browned butter with crispy sage, pumpkin puree, and two cheeses melted into a velvety cream sauce over pasta. 30 minutes, pure autumn comfort.
Ingredients
6 tablespoons salted butter
1/4 cup fresh sage leaves
3 cloves garlic, chopped
Chili flakes
1 cup pumpkin puree
1/3 cup apple cider
2 cups whole milk
1 cup grated parmesan
1/2 cup shredded gouda cheese
1/4 teaspoon nutmeg
Kosher salt and black pepper
1 pound pasta (mafaldine or fettuccine)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain.
Melt the butter with sage leaves in a large skillet over medium heat. Cook until the butter is browning and the sage is crisp, about 4 minutes. Remove the sage leaves.
Reduce heat to low, add garlic and a pinch of chili flakes. Cook 1 minute, then stir in pumpkin puree and apple cider. Simmer 2-3 minutes until thickened.
Slowly whisk in the whole milk and bring to a gentle simmer. Cook 5 minutes until thickened. Stir in parmesan, gouda, and nutmeg. Season with salt and pepper.
Toss in the cooked pasta and cook 3-5 minutes until creamy. Divide between plates, top with crispy sage, and serve immediately.
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