Fall Fave: Pumpkin Sage Cream Sauce

I have been making this incredibly easy, soul comforting dish for almost ten years now and every fall I look forward to having it. If you are a pumpkin head, you have to try this.

1 cup(s) heavy cream
1/2 cup(s) pumpkin puree
1/4 cup(s) fresh-grated Parmesan
16 fresh sage leaves, sliced into thin strips
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1 tablespoon(s) unsalted butter

1.Combine the cream, pumpkin puree, Parmesan, sage, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened, 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.

I like to use Campanelle shaped pasta. Not only does it hold the sauce well, but it's pretty with its ruffled little edges. I also grate a little extra Parmesan over the top. Wonderful entree f you're having vegetarian guests over for dinner, or add grilled chicken for the serious carnivores.

{via Country Living}

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