Pumpkin Gruyere Pasta

Pumpkin Gruyere Pasta

By: Elise Jesse

There’s a new side invited for Thanksgiving this year. My pumpkin Gruyere Pasta is creamy, comforting, and fancy enough for a holiday, but easy enough for a weeknight dinner that won’t break the budget. Velvety pumpkin purée blends with nutty Gruyère cheese to create a luscious sauce that clings to every noodle, while fried sage leaves add a fragrant, crispy finish. It’s my favorite way to introduce something new and delicious to my holiday table.

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 8-10

Ingredients:

- 16ozboxcavatappipasta - 3tbspOliveoilorbutter - 1shallot,diced
- 4clovesgarlic,minced

- 2tspFreshthymeleaves
- 1tspGroundnutmeg
- 1cupcannedpumpkinpuree
- 1cupChickenbroth
- 1cupheavycream
- 1.5cupsfinelygratesgruyerecheese+1/2cuptotoppasta - Saltandwhitepeppertotaste(blackpepperisfinetoo)
- Crushedredpepperflakes(optional)

For the crispy sage leaves (highly recommend this step) - 8-10Freshsageleaves
- 2tbspbutterforfryingsageleaves
- salt

Directions for the pasta:

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package directions. Reserve 1 cup of the pasta water before draining.

2. In a large skillet, add the shallot and cook until softened, about 3–4 minutes. Stir in garlic, thyme, and nutmeg, cooking until fragrant.

3. Whisk in pumpkin puree and chicken broth, and 1/2 reserved pasta water until silky. Next, reduce the heat to low and stir in the heavy cream and gruyere cheese until melted. Season with salt and white pepper to taste before adding the pasta and coating.

   For the Crispy Sage leaves:

   In a small skillet, melt butter or olive oil over medium heat. Once hot and sizzling, add sage leaves and fry until crispy, about 30 seconds per side. Remove to a paper towel-

lined plate and sprinkle with salt immediately.