Pumpkin Parmesan Cream Sauce
Rich and creamy pasta sauce with fall flavors. Best for thick or hearty pastas or pasta bakes. A little sweet, a little savory and deliciously warm and comforting.
Servings 6 people
Calories 132kcal
Ingredients
- 1 cup pumpkin puree
- 1 cup milk
- 1/2 cup shredded Parmesan cheese
- 1/4 cup dry white wine, such as Chardonnay
- 2 tbls. brown sugar
- 2 tbls. unsalted butter
- 2 tbls. minced shallots
- 1 clove minced garlic
- 1/2 to 3/4 tsp. nutmeg *begin with 1/2 tsp. then add to taste
- salt and pepper to taste
Instructions
- Melt the butter in a medium to large high-sided sauce pan.
- Add shallots and garlic and cook on medium-low until translucent, about 3 minutes.
- Add the pumpkin puree, white wine and the parmesan to pan and stir thoroughly until cheese is melted through.
- Whisk in the milk and simmer until well combined, about 5 minutes. Stir occasionally.
- Stir in nutmeg, salt and pepper and let cook for 1 minute longer.
- Remove from heat and add in brown sugar until completely dissolved and well mixed. Touch up pepper or salt, if necessary.
- To reach a completely smooth consistency, add sauce into a bullet blender or use an immersion blender to mix well. Sauce should be smooth with no lumps.Serve over any thick, hearty pasta or use as a pasta filling.
Notes
To make into a great filling for ravioli or other pasta, make the following minor adjustments:
use 1/4 cup heavy cream instead of the 1 cup milk and do not blend at the end. Sauce will be thicker but still have the same great flavor. Try filled pastas tossed in browned butter sage sauce.
For sauce: this makes about 3 cups
For filling: this makes about 2 cups
Nutrition
Calories: 132kcal