White Wine Pumpkin Pasta Sauce
White wine pumpkin pasta sauce is creamy, delicious and makes for the coziest bowl of pumpkin pasta in the fall!
Equipment
- 1 large pot
- 1 wooden spoon
- 1 colander
- 1 large saucepan
- 1 blender
Ingredients
- 1 lb penne pasta
- 2 tbsp. olive oil
- 3 cloves garlic minced
- 1 shallot minced
- 1 tbsp fresh sage chopped
- 3/4 cup dry white wine
- 1 cup pumpkin puree
- 1/2 cup vegetable broth
- 1/4 cup parmesan cheese + more for sprinkling on top gated
- 2 tsp. salt
- dash of cinnamon
- 1/2 - 1 cup reserved pasta water
- fresh parsley optional
Instructions
- Bring a large pot of heavily salted water to a boil and cook the noodles according to the package instructions for al dente noodles.
- RESERVE 2 cups of the pasta water once the noodles are done cooking.
- In a large saucepan over medium-low heat, heat the olive oil and add minced garlic and shallot until fragrant. Add the sage and sauté for 1 more minute.
- Pour in the white wine and let it simmer and evaporate for 2-3 minutes. Then add in the pumpkin and vegetable broth stirring until everything is well combined and a thick sauce starts to form. Add salt, pepper and dash of cinnamon.
- Transfer the sauce to a blender and blend on high until super smooth and creamy.
- Add the noodles to your saucepan and pour the sauce on top. Stir together and then add in 1/2 up pasta water stirring so that everything is well combined. If you find your sauce is still very thick, add in a little more pasta water at a time.
- Top with fresh parsley, more parmesan cheese, freshly cracked black pepper and enjoy immediately!