Pumpkin Alfredo Pasta

  • kosher salt
  • 1 lb. pasta
  • extra-virgin olive oil
  • 1/4 c. sage leaves
  • Flaky sea salt
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 15-oz. can pumpkin purée
  • 1/4 c. dry white wine
  • Freshly ground black pepper
  • 2 tbsp. unsalted butter, cut into slices and chilled
  • 1/2 c. freshly grated Parmesan
  • 1 c. sour cream

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
  2. Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
  3. In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
  4. Garnish with fried sage leaves and serve.
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