Pumpkin Pasta Sauce

Pumpkin Pasta SauceIngredients:

  • 1 1/2 c vegetable broth
  • 1 c pumpkin puree
  • 1/2 c crème fraîche
  • 2 tbs fresh sage chiffonade
  • 2 tbs freshly grated Parmigiano-Reggiano cheese
  • Freshly ground sea salt and black pepper to taste
  • Toasted hazelnuts, if desired


  • Place all ingredients in saucepan and mix well.
  • Heat to boiling, reduce and simmer, whisking often.
  • Reduce and simmer for 20 minutes.
  • Cover, reduce heat to low and simmer for 20 minutes or until sauce thickens to coat back of a wooden spoon.
  • Serve over cooked pasta.
  • Sprinkle with additional grated cheese,  sage chiffonade and toasted hazelnuts.

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