Pumpkin-Sage Cream Sauce
Ingredients
1 cup(s) heavy cream
1/2 cup(s) pumpkin purée
1/4 cup(s) fresh-grated Parmesan
16 fresh sage leaves, sliced into thin strips
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1 tablespoon(s) unsalted butter
Combine the cream, pumpkin purée, 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 stir in butter. Toss with cooked pasta and serve immediately.
* I buy the pre-made cheese ravioli packages in the refrigerated section at the grocery store to go with this. It's awesome! This sauce also freezes really well if you wanted to make extra. EVEN MORE TIME SAVING!
HIP HIP HOORAY FOR THE PUMPKIN!
Happy Fall & Thanksgiving everyone!