This Pumpkin Creme Fraiche Pasta with Sage and Shallots is a vegetarian and gluten-free recipe you can make in less than 30 minutes. This quick yet super flavorful sage flavored pumpkin-creme fraiche pasta sauce is prepared while the pasta is cooking and then served with a healthy amount of Parmesan cheese and more fresh sage. Add this savory fall recipe to your collection of pumpkin recipes for a delicious meal to make when you are short on time.
1poundgluten-free brown rice spaghettior any other pasta of your choice
1large shallot*or 2 small, peeled and chopped
6-8leavesof fresh sagerinsed and julienned (sliced thinly), plus a few leaves as garnish
1 ½cupunsweetened pumpkin puree
¼teaspoonblack pepperfreshly ground
Cook your pasta according to the directions on its package. When cooked, reserve a cup of its liquid, drain, and set aside.
Meanwhile, heat olive oil in a large pan in medium heat. Add in the shallots and cook until translucent.
Stir in the fresh sage leaves and garlic. Cook, stirring constantly for 45 seconds to a minute.
Stir in the pumpkin, crème fraiche, salt and pepper. Give it a stir to make sure all the ingredients are incorporated. Cook, stirring frequently, until warm. This happens pretty quick so keep a close eye on it.
Add in the pasta into the sauce. Stir to make sure all the pasta is coated with the sauce. If you think it needs a little more liquid, add some of the reserved pasta liquid.
Taste for seasoning and add if necessary.
When ready to serve, sprinkle it with Parmesan Reggiano and garnish it with fresh sage leaves.