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Add a photoI’ve experimented with different versions of pumpkin pasta sauce over the years, and this version might just be my best yet. I used evaporated milk to get a little creaminess without having to use heavy cream. I also added a little bit of freshly grated parmesan cheese, and simply seasoned it with a touch of fresh sage, white pepper, and nutmeg. Canned pumpkin made the sauce incredibly easy to throw together. (Trust me, using a fresh pumpkin just isn’t worth the time and effort for this.) Store-bought mushroom agnolotti pairs beautifully with this sauce.
Ингредиенты
- For the Agnolotti and Sauce:
- 9 oz. fresh mushroom agnolotti (or ravioli)
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- ½ cup onion, finely chopped
- 8 oz. canned pumpkin (about half a can, unsweetened)
- 5 oz. evaporated milk (make sure it is not sweetened)
- ½ cup freshly grated parmesan
- White pepper
- Freshly grated nutmeg
- ½ tsp. fresh sage, finely chopped
- Salt
- For the Spinach:
- 1 Tbsp. olive oil
- 5 oz. fresh baby spinach
- 3 cloves of garlic, thinly sliced
Инструкции
- For the Agnolotti and Sauce:
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the pumpkin and evaporated milk, and lightly whisk to combine thoroughly. When heated through, add the parmesan, a pinch of white pepper, a pinch of nutmeg, and the sage. Season with salt to taste. Reduce heat to low and let simmer.
- Cook the agnolotti according to package directions. When cooked, reserve some of the pasta water and toss the agnolotti with the sauce to coat. Add a little bit of the pasta water to thin out the sauce slightly.
- For the Spinach:
- Heat the olive oil over medium-low heat in a large skillet. Add the sliced garlic and cook until just softened. Increase the heat to medium-high and add the spinach. Toss the spinach in the skillet until it is just barely wilted.
- Serve the agnolotti with a small mound of spinach on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 152 | 66% |
| Total Fat 17.29g | 22% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 357mg | 15% |
| Potassium 438mg | 13% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.14g | 3% |
| Protein 10.55g | 17% |
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