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Switch things up with an easy, creamy pumpkin sauce for fall—only 5 ingredients! Try pairing it with this Easy Baked Chicken Cordon Bleu for an elegant meal that is a cinch to make.
Ingredients
- 1 box pasta of your choosing (linguine and penne both work)
- 1 1/2 cups half-and-half
- 1/2 cup whole milk
- 1 15-ounce can pumpkin puree
- 1 teaspoon dried sage or 1 tablespoon fresh sage leaves, chopped
- Salt and pepper
- Flour, to thicken if necessary
Yield
Serves: 4 servings
Preparation
Prepare pasta according to directions and set aside in a covered pot.
While the pasta is cooking, combine half-and-half and whole milk in a saucepot. Bring to a simmer and cook until reduced by half. Remove from heat, add sage, salt, pepper and canned pumpkin and stir until smooth.
Place saucepot back over the heat and stir until thoroughly heated. If a thicker texture is desired for the sauce, flour may be added until desired consistency is reached, making sure to whisk thoroughly after each addition.
Toss sauce with pasta and serve.