For when it is too nasty to leave the house and you need a quick and cozy dinner. Or just because anything with pumpkin is a big winner! I always have shallots, but don’t always have onion or garlic (don’t ask) so feel free to substitute with ingredients that are in your pantry. This will make enough sauce for 12 oz of pasta.
- (1) 15 oz can of Pumpkin Puree
- (1) 12 oz can of Evaporated Milk
- 1 Shallot, diced
- 4 tablespoons Butter
- 1 tablespoon Olive Oil
- 1 tablespoon Rosemary, chopped
- 8 oz Cream Cheese
- Freshly grated Nutmeg
- Kosher Salt and Freshly Cracked Black Pepper
- 1/4 cup grated Parmesan – or more!
- Set a saute pan over medium heat and melt the butter with the olive oil. Add the shallot and cook until the shallot starts to mellow in color. Add in the rosemary and cook for 30 seconds or so, until fragrant.
- Add in the pumpkin and stir it around for about 30 seconds, then dump in the cream cheese and break it up with the side of your spoon. Continue cooking over medium until most of the cream cheese is melted. Add the evaporated milk, nutmeg, salt and pepper and bring up to a simmer.
- Stir in the Parmesan cheese and taste your sauce. You might need more seasoning. Add the cooked pasta, stir until combined and dig in!
*To make this a heartier dinner, add cooked kale or Swiss chard, or cooked crumbled sausage or pulled chicken. Sometimes I will put it in a casserole dish and cover with shredded cheese, then broil for a minute until golden brown and delicious!