Another luscious autumn pasta perfect for a chilly evening dinner with a salad, a glass of wine and some rustic Italian bread. Here’s how I do it:
Ingredients:
1 cup pumpkin purée
1/2 cup heavy cream, or coconut milk for vegan option
1/2 cup petite peas, frozen are fine
1/2 white onion or shallots finely chopped
1/4 cup toasted pine nuts
8-12 fresh sage leaves
large pinch ground nutmeg
1-2 tbs butter, or olive oil for vegan option
parmesan cheese for garnish, optional
In a skillet add 1tbs butter or oil heat up and fry the sage leaves 2-3 mins remove and set aside. Add more butter then simmer the onions till soft then add the pumpkin and simmer, add salt, pepper and a good pinch of ground nutmeg. Add the cream, simmer 2-3 mins then add the peas turn flame off of skillet. Toast the pine nuts in a broiler till golden. Boil water and cook fettuccine 12-16oz as per package instructions hen drain in colander but reserve some pasta water. Turn flame back on under skillet add the fettuccine to the skillet and incorporate the sauce, add 2-3 ladles of pasta water and if desired some grated Parmesan cheese. Serve in pasta bowls garnish with toasted pine nuts and the fried sage and another sprinkle of cheese.
