Pumpkin Spaghetti O’s.

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

6 tablespoons salted butter

1/4 cup fresh sage leaves, plus 2 teaspoon chopped sage

3 cloves garlic, chopped

chili flakes

1 cup pumpkin purée

1/3 cup apple cider

2 cups Anellini or other small pasta

1 cup grated parmesan

1/2 cup shredded gouda

1/4 teaspoon nutmeg

kosher salt and black pepper

2 tablespoons fresh thyme

1/2 cup milk/cream, if needed to thin the sauce

Directions

2. Melt together the butter, sage leaves, and thyme in a large skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter.2. Reduce the heat to low, add the remaining chopped sage, the garlic, and a pinch of chili flakes. Cook 1 minute, then stir in the pumpkin purée and apple cider. Simmer 2-3 minutes, until thickened slightly. Pour over 2 cups of water. Bring to a boil over high heat. Add the pasta, and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.3. Stir in the parmesan, gouda cheese, and nutmeg until the cheese is melted. Thin the sauce with milk/cream4. Serve immediately topped with sage. Enjoy!

Nutrition

• Calories: 348 kcal