Description
A pasta in a creamy buttery pumpkin sauce.
Ingredients
- ½ pounds Dry Pasta
- 1 cup “I Can’t Believe It’s Not Butter”, Plus 1 Tablespoon, Divided
- 1-½ cup Yellow Onion, Diced
- 15 ounces, weight Pumpkin Puree
- 1 cup Milk
- 1 cup Mozzarella Cheese
- 2 Tablespoons Minced Garlic
- 2-½ teaspoons Rubbed Sage
- 1 teaspoon Black Pepper
- ½ teaspoons Salt
- 1 pinch Nutmeg
Preparation
Cook pasta according to box directions until tender. Drain, rinse and set aside.
While pasta is cooking, caramelize the onions. Add 1 tablespoon of butter and chopped onion to a skillet and cook on low heat, stirring occasionally. Once the onions start to brown and caramelize, remove them from heat and set aside. This should take 20–30 minutes.
For the sauce, add pumpkin, milk, remaining butter, cheese, and garlic to a large skillet. Cook over low heat until the ingredients are melted (do not boil) and stir occasionally. Mix in the sage, pepper and salt.
Add the pasta and onions to the sauce. Throw in a pinch of nutmeg. Stir well and serve hot.
The creamy consistency of this dish reminded me of a mac and cheese. I wanted to make a dish that would be vegetarian-friendly that could easily translate from fall to Christmas without a problem.
