There’s a new side for Thanksgiving this year: creamy, comforting pumpkin Gruyere pasta. It's fancy enough for a holiday but easy enough for a weeknight dinner that won’t break the budget. Velvety pumpkin puree blends with nutty Gruyere 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. —Elise Jesse, Cincinnati, Ohio
Ingredients
- 1 pound uncooked cavatappi pasta
- 1 shallot, finely chopped
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 1 teaspoon ground nutmeg
- 1 cup canned pumpkin
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 2 cups shredded Gruyere cheese, divided
- Salt and pepper to taste
- Crushed red pepper flakes, optional
- crispy sage leaves:
- 2 tablespoons butter
- 8 to 10 sage leaves
- Flaky sea salt
Directions
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1Cook pasta according to package directions, reserving 1 cup of cooking liquid.
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2In a large skillet, cook shallot in oil over medium heat until tender, 3-4 minutes. Stir in garlic, thyme and nutmeg; cook one minute longer.
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3Whisk in pumpkin, chicken broth and reserved cooking liquid, bring to a boil. Reduce heat to a simmer; add heavy cream and 1-1/2 cups Gruyere cheese until well combined. Season with salt and pepper to taste. Add pasta; toss to coat.
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4In a small skillet, melt butter over medium heat. Add sage leaves; cook until crisp, about 30 seconds per side. Remove with tongs to a paper-towel-lined plate. Season with flaky sea salt.
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5Serve pasta with crispy sage leaves, remaining 1/2 cup Gruyere cheese and crushed red pepper flakes, if desired.
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