Pasta with creamy pumpkin sauce


In true Spanish form, my husband is not wild about pasta but he LOVES this! He was so happy when he saw this that he poured me a glass of Lanbrusco! Maybe I should make this more often haha!;)

Serves: 2


2 cloves garlic
1Tbsp butter
1 cup pumpkin purée (I used fresh pumpkin that I had frozen. I think any great squash would be great)
1 cup chicken broth or vegetable broth
⅛ tsp nutmeg
¼ tsp rosemary (more if you are quite keen on it)
Pinch cayenne pepper
Freshly cracked black pepper
1 Tbsp half & half or cream

Begin boiling a large pot of water for your pasta. Once the water is boiling, add the pasta and boil until al dente (7-10 minutes). Drain in a colander.While waiting for the water to boil, prepare the sauce. Mince two cloves of garlic and add them to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.Add the pumpkin purée and broth to the skillet and stir to combine. Add the nutmeg, rosemary, cayenne pepper, and some freshly cracked black pepper. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 10 minutes), stirring occasionally. Adjust spices according to your tastes. When the pasta is finished  and is draining in a colander, add the half and half or cream to the skillet and stir it into the pumpkin sauce. Serve over the pasta and sprinkle with a touch of Emmental.

Enjoy! Xxxx Natascha