Pasta with Pumpkin-Sage Cream Sauce {CookingWithGerber}
This cozy pasta dish combines creamy Gerber pumpkin puree with crispy bacon and fried sage in a rich, comforting sauce perfect for chilly evenings.
Equipment
- 1 Skillet large
Ingredients
Main Ingredients
- 4 slices bacon diced
- 8 sage leaves whole
- 1 tablespoon sage leaves minced
- olive oil for frying
- 4 containers Gerber pumpkin puree
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken or vegetable broth
- 1 cup heavy cream or more to desired consistency
- 1 pinch nutmeg
- 1 cup scallions thinly sliced
- 1 pound pasta preferred, cooked ahead
- 1 cup reserved pasta cooking water if needed to loosen sauce
- salt to taste
- freshly cracked black pepper to taste
Instructions
Instructions
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon pieces, drain and set aside.
- Add whole sage leaves to skillet and cook until fragrant and crisp. Remove to paper towels to drain; set aside.
- Return skillet to heat adding small amount of olive oil to bacon fat, if needed.
- Add minced sage to the skillet and cook for 1 minute until fragrant.
- Add pumpkin puree, butter, and broth; stir and heat through until butter melts.
- Reduce heat, stir in heavy cream, nutmeg, and chopped scallions. Let sauce simmer 10-15 minutes.
- Add reserved pasta cooking water as needed to loosen sauce and stir in crispy bacon pieces.
- Serve sauce over pasta and garnish with reserved fried sage leaves.
Notes
Store pasta and sauce separately for best texture. Sauce freezes well. Reheat with a splash of pasta water for added creaminess.