Lunch / Dinner
Spicy Pumpkin Pasta with Hazelnuts
Who would have thought that something as simple as canned pumpkin could make a dinner so sublime? By simply sautéing canned pumpkin with garlic, spicy red pepper flakes, and fragrant sage you can create a fantastic sauce in minutes to toss with pasta.
Ingredients
COOK:
MELT:
ADD:
TOSS:
Fettuccine rigate is the same shape as fettuccine, but it has raised ridges. The ridges help the sauce cling to the noodles.
Instructions
Cook pasta in a pot of boiling salted water according to package directions; drain pasta, reserving 1/2 cup pasta water.
Melt butter in a medium saucepan over medium-high heat. Cook until light brown and nutty smelling, 2–3 minutes. Stir in shallots and garlic and cook until translucent, 1–2 minutes. Add pepper flakes and 1 Tbsp. sage; cook 30 seconds.
Add pumpkin purée, stirring to incorporate. Whisk in broth and season with salt and black pepper.
Toss pasta with remaining 2 Tbsp. sage, 2 oz. goat cheese, 1/4 cup hazelnuts, and parsley, adding reserved pasta water as needed to loosen sauce. Garnish pasta with more goat cheese and hazelnuts.
Browned butter adds a new element of flavor that's enhanced by the shallots and garlic.
Add the canned pumpkin purée, then stir it into the butter mixture to incorporate.
Use pasta water to loosen the sauce as needed, adding a little at a time, stirring constantly as it absorbs.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 664
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 43mg 14%
Sodium 400mg 16%
Carbs 79g 26%
Fiber 7g 28%
Protein 20g
*Percent Daily Values are based on a 2,000 calorie diet.