Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Servings:
4
Ingredients
Directions
Heat oil in a large sauté pan over medium heat. Add shallot, garlic, and pepper flakes; cook, stirring occasionally, until shallots are crispy, about 5 minutes. Add sage; cook for 30 seconds, being careful sage doesn't burn. Transfer shallot-sage mixture to a paper towel-lined plate.
Add pumpkin, milk, half-and-half, salt, white pepper, and chili powder to the same pan; cook and stir over medium heat until forms a smooth, creamy sauce, about 2 minutes.
Divide cooked pasta among four plates; top with pumpkin sauce. Sprinkle servings with reserved shallot-sage mixture.
Cook’s Note
You can use chicken broth instead of half and half, but adjust the salt.
Nutrition Facts (per serving)
| 352 | Calories |
| 10g | Fat |
| 57g | Carbs |
| 12g | Protein |
