I was making some pumpkin chocolate chip cookies, and I looked over at the left over pumpkin puree in the can. Not enough to even think about making more cookies. Considering I made my dessert before my dinner, I tried to think of a way to integrate the left over puree into my dinner's meal. I came across this cream sauce recipe, and altered it a little bit. SCRUMPTIOUS!!! A new tradition has been born, every time I make pumpkin choco cookies, I will be making this pasta for dinner/lunch/snack. How can I explain how delicious it was in a blog post? Go my friends, make it, and understand the ways of deliciousness.
Ingredients
1 cup heavy cream (half & half or milk works too)
1/2 cup pumpkin puree
1/4 cup chicken stock
1/2 cup fresh grated Parmesan
1-2 tsp dried sage
1/2 tsp salt
1/4 tsp fresh-ground pepper
- Combine the cream/milk, pumpkin puree, parmesan, sage, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened, 10 to 12 minutes. Remove from heat and toss with cooked pasta. Serve immediately and enjoy
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