Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
27
High
Nutrition per serving
Calories404.2 kcal (20%)
Total Fat14.6 g (21%)
Carbs54.3 g (21%)
Sugars8.1 g (9%)
Protein14.3 g (29%)
Sodium348.3 mg (17%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8 ouncespenne pasta
or rigatoni dry
2 tablespoonsunsalted butter
1 tablespoonolive oil
1 tablespoonfresh garlic
finely minced
3 tablespoonstomato paste
1 cuppumpkin puree
1 cupmilk
½ cupparmesan
freshly grated, more to taste
3 leavessage
chopped
⅛ teaspoonnutmeg
½ teaspoononion powder
1 teaspoonred pepper flakes
or to taste
1 teaspoonpaprika
salt
to taste
black pepper
to taste
½ cuppasta water
reserved
Instructions
Step 1
Bring a large pot of salted water to a boil. Throw in the pasta and cook according to package directions. Reserve at least 1/2 cup of pasta water and then drain.
Step 2
In a saucepan, add the butter and olive oil over medium heat. Allow the butter to toast and brown and then add the garlic and tomato paste. Cook for about 4 to 5 minutes. The tomato paste will darken in color from a bright red to reddish brown.
Step 3
Add the pumpkin puree and mix together. Cook down the pumpkin puree for 2 to 3 minutes.
Step 4
Add the heavy cream and mix until incorporated. Simmer for about 2 to 3 minutes.
Step 5
Add the reserved pasta water and whisk together to thin out the sauce.
Step 6
Finally, add the grated parmesan, sage, red pepper flakes, paprika, nutmeg, onion powder, salt, and black pepper. Mix into the sauce, taste, and adjust anything to your taste.
Step 7
Toss in the cooked pasta and mix to coat evenly.
Step 8
Serve with more parmesan on top!
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