Recipe Details
Ingredients
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1tablespoonolive oil
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1mediumshallot, thinly sliced
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2clovesgarlic, minced
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½teaspooncrushed red pepper flakes (Optional)
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8chopped fresh sage leaves
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1cup2% milk
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½cuphalf-and-half
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1(15 ounce) canpumpkin puree
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1teaspoonsalt, or to taste
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½teaspoonfreshly ground white pepper
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¼teaspoonchili powder
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8ouncesgemelli pasta, cooked and drained
Cooking Directions
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Heat oil in a large sauté pan over medium heat. Add shallot, garlic, and red pepper flakes. Cook, stirring occasionally, until shallots are crispy, about 5 minutes. Add sage, and cook for 30 seconds, being careful so sage doesn’t burn. Remove mixture to a paper towel lined tray.
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Add milk, half-and-half, pumpkin, salt, pepper, and chili powder to the same pan. Cook and stir over medium heat until a smooth, creamy sauce forms, about 2 minutes. Cook until thoroughly heated through.
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Divide cooked gemelli pasta amongst 4 plates. Top with pumpkin sauce and sprinkle reserved shallot mixture on top.
Cook’s Note:
You can use chicken broth instead of half and half, but adjust the salt.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories352 | |
| % Daily Value * | |
| Total Fat 10g |
12% |
| Saturated Fat 4g |
19% |
| Cholesterol 16mg |
5% |
| Sodium 787mg |
34% |
| Total Carbohydrate 57g |
21% |
| Dietary Fiber 5g |
19% |
| Protein 12g |
|
| Potassium 508mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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