This is one of my top 5 favorite pasta dishes EVER. I learned this recipe from a family friend, and it quickly became a dinner staple in our house. Do not let the “pumpkin” deter you from making this - trust me it’s very subtly sweet, creamy and a perfect companion to the garlic, shallot and basil. This is great vegetarian option for a main course or side dish, and I promise you’ll be going back for second helpings.
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Ingredients (4 servings):
1 lb short pasta, like rigatoni
1 stick butter
1 Tbsp olive oil
1 small shallot, finely diced
5-6 cloves garlic, minced
1/2 C canned pumpkin purée
2 C reserved pasta water
1/4 C chopped basil
1 C Parmesan cheese
1/2 tsp red pepper flakes
Freshly cracked black pepper
Salt to taste
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Directions:
Follow directions on box to cook pasta. Reserve 2 C pasta water before draining. Heat a large skillet over med heat. Add butter and olive oil. Once melted, add shallot, garlic and red pepper flakes. Let cook for 3-4 min until fragrant and the shallots have softened. Add pumpkin and whisk together. Add pasta water to thin out the sauce to your liking. Stir in Parmesan cheese and cook until melted. Add cooked pasta to the sauce. Add basil and more pasta water if needed. Finish with freshly cracked black pepper. Serve with an extra sprinkle of basil, Parmesan cheese and freshly cracked black pepper.
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