Pumpkin is a staple for some people during the fall and winter months. You know the story: you buy a giant can of pumpkin puree, use a bit in a Thanksgiving/Fall recipe, and then you put the rest in the fridge, hoping you'll need it again for another recipe.
If you're one of those people, then this recipe is for you!
This seems comforting and quite indulgent, but is definitely on the healthier side. Pumpkin puree gives this cheese sauce a beautiful orange hue, while thickening the sauce and making it seem extra creamy, cheesy and indulgent.
Makes 4 servings
Time: 20 minutes
-5-6 cups of cooked pasta
-4 cloves garlic, minced
-1 medium yellow onion, diced
-¾ cup of canned plain pumpkin puree
-2 cups of milk
-½ cup of freshly grated parmesan cheese
- 2 tbsp flour
-2 tbsp butter
-salt and pepper to taste
1. Cook your pasta until it is al-dente and set it aside.
2. In a large pot, sauté your onions in a little bit of oil for about 2 minutes, then add your minced garlic and cook for another 2 minutes.
3. Once the garlic has become golden, add the butter and flour and stir until the onions and garlic are well coated. Cook this roux for 2-3 minutes, until it smells nutty and has become slightly darker in colour.
4. Add your milk a little bit at a time, and whisk to incorporate the onion/garlic/flour mix.
5. Once it’s warm, add the pumpkin, parmesan cheese and whisk again until the mixture is hot, the parmesan has melted, and you have a thick sauce. If you feel it is becoming too thick, add more milk.
6. Season with salt and pepper to taste.
7. Add your pasta and mix to combine.
8. Serve right away! Sometimes I like to add some steamed broccoli, frozen peas or caramelized mushrooms to the sauce.