Processed with VSCO with e5 preset
The air is getting crisp, the leaves are starting to change, and PSL’s are in full abundance. It’s officially fall! To me, there’s nothing better than a warming meal at the end of the day. Especially one that incorporates one of the most symbolic flavors of the season — pumpkin. When Bruegger’s came out with their Pumpkin Cream Cheese, I knew I had to try and work it into a savory dish. The first thing that came to mind was a creamy Pumpkin Pasta, topped with sage to complement the rich flavors. This is the perfect dish to share for any fall parties or pumpkin-themed festivities, and really stands out as unique.

Creamy Pumpkin Cream Cheese & Sage Pasta
INGREDIENTS:
8 oz pasta (penne or other tubed pasta)
1 Tbsp. unsalted butter
1 Tbsp. flour
2 cloves garlic, minced
2 cups 2% milk
1/2 cup unseasoned pumpkin puree
4 oz Bruegger’s pumpkin Cream Cheese
1 Tbsp. chopped fresh sage leaves, divided
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Pinch ground cayenne pepper
1/2 cup shaved Parmesan cheese, for serving

Processed with VSCO with e5 preset

DIRECTIONS:

  1. Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
  2. Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty.
  3. Add the garlic and cook for 30 seconds. Pour the milk in slowly, constantly whisking to remove any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes.
  4. Remove the pan from the heat, then stir in the pumpkin, pumpkin cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
  5. Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.

Processed with VSCO with e5 preset

signature

This is a sponsored post written by me on behalf of Bruegger’s Bagels. All opinions are entirely my own.