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Sweet pumpkin and earthy sage form a classic Italian flavor combination that’s yummy and comforting for chilly fall and winter evenings. This slow cooker recipe makes it incredibly easy to enjoy the refined dish. Put the ingredients into the pot, cook for 45 minutes, and just like that, dinner is ready.
Cinnamon and nutmeg in the sauce may be a little unexpected, but they work wonders to bring out the pumpkin’s sweetness. You can use fresh pumpkin that’s been steamed or roasted and then pureed, but canned pureed pumpkin works just as well. Be sure to get the 100 percent pumpkin variety, not the pie filling that has sugar and other ingredients.
INGREDIENTS
- two tablespoons butter
- 8 sage leaves
- 1 cup pumpkin puree
- 1 cup water
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 12 oz. raw fettuccine
- 1 cup heavy cream
- Freshly grated Parmesan cheese
INSTRUCTIONS
In a sluggish cooker, mix the water, butter, pumpkin puree, nutmeg, cinnamon and sage. Add the fettuccine.
Cover the pot and prepare dinner on excessive for about 1 hour, till the pasta is al dente.
Stir in the cream.
Serve hot, garnished with freshly grated Parmesan cheese.
Enjoy.
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