I love pumpkin. Seriously, like LOVE it. I eat anything with pumpkin in it. In fact, there's an open bag of Laurel Hill's pumpkin seed tortilla chips on desk staring me down. Anyways, awhile back, I stumbled across pumpkin cream sauce.
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| (Williams-Sonoma) |
Doesn't sound dairy-free friendly does it? Also, there's no way in hell I'm paying whatever the asking price was at the time for a jar of sauce. I can make it from scratch for a whole lot cheaper. I Googled around until I found a recipe I liked. Thank you Washington Post. It was a relatively short list of ingredients, no fuss directions, and best of all, I could tweak it to make it dairy-free.
Pasta with Creamy Pumpkin Sauce (adapted from The Washington Post)
Serves 4
Ingredients:
8 to 10 ounces gemelli pasta
1 medium shallot
3 medium cloves garlic
2 sprigs sage leaves
1 tablespoon olive oil
3/4 cup canned unsweetened pumpkin puree
3/4 cup low-sodium chicken broth
1/2 cup soy milk
Kosher salt
Freshly ground black pepper
1/4 cup grated Parmesan cheese (parmesan is a hard cheese and is considered to contain very low, next to none, levels of lactose, feel free to omit)
Directions:
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).
Meanwhile, mince the shallot and garlic; finely chop the sage.
Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.
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