Pasta with Creamy Locatelli Pumpkin Sauce and Pine Nuts
Cozy up with this rich and comforting Pasta with Creamy Locatelli Pumpkin Sauce and Pine Nuts from @Michele7533. Velvety pumpkin, fresh sage, and nutty Pecorino Romano come together in a silky fall-inspired sauce.
Ingredients
- ¼ cup pine nuts
- 8 oz. pasta cooked as you make the sauce
- 1/3 cup pasta water
- 1 tbsp. each unsalted butter and olive oil
- 2 banana shallots or 1 medium red onion finely chopped
- 2 tsp. chopped fresh sage leaves plus more for garnishing
- 2 garlic cloves minced
- 1 ½ cups of canned pumpkin puree
- ½ cup heavy cream
- ½ cup finely grated Locatelli pecorino Romano plus more for serving
- 1 tbsp. fresh squeezed orange juice and 1/3 cup vegetable stock
- ¼ tsp. grated nutmeg and salt and pepper to taste
- 2 tbsp. chopped parsley or finely chopped chives for serving
Instructions
- Toast the pine nuts in a dry pan for 4-5 minutes and set aside.
- Heat the butter and oil in a large sauté pan and cook the shallots to golden. Add a tbsp. of water to scrape up the brown bits + add the garlic and sage for 2 minutes.
- Stir in the cream and just heat through with the onion mixture.
- Puree the pumpkin, onion mix, cheese, juice, stock, nutmeg and salt + pepper in a blender until smooth adding a bit of pasta water.
- Test the sauce for seasoning and add more juice, pasta water or salt and pepper.
- Add the sauce back to the pasta cooking pan and toss in the hot pasta so everything melds.
- Plate the pasta on your platter and top with grated Locatelli, pine nuts and torn sage.
