Pumpkin Pasta Sauce Recipe
The right amount of pumpkin makes this a delicious sauce that is versatile.
Ingredients
- 2 cups pumpkin puree
- 3 tablespoons all-purpose flour
- 4 tablespoon butter
- 1 cup chicken stock
- 1 cup whole milk
- ΒΌ cup grated Parmesan cheese
- 1 tablespoon fresh sage chopped
- freshly ground white pepper to taste
- kosher salt to taste
Instructions
- The sauce begins with a roux. Melt the butter over medium heat.
- Then add the flour. Whisk together and cook until the flour has cooked.
- Cook the roux until it has taken on a nice tan color, but don't let it get too dark.
- Add the chicken stock and the milk.
- Bring to a boil. Allow to boil for one minute.
- Add the pumpkin puree and cheese. Return to a boil and then simmer until desire thickness. If it is too thick, then add a little bit of water at a time until right.
- Remove from heat. Stir in some fresh chopped sage. Add kosher salt and paper to taste.
Notes
The time to takes depends a lot on the moisture level in your pumpkin puree. Homemade puree can vary depending on the type of pumpkin, the size, and how long you cooked it.