Pumpkin Cream Sauce with Linguine
 
Prep time
Cook time
Total time
 
A pumpkin cream sauce with a subtle cardamom and black pepper flavor
Serves: 4-6
Ingredients
for the cream sauce:
  • 2 cloves of garlic, finely mashed or minced
  • 2 tbsp olive oil (I used the wild mushroom and sage infused olive oil that I got in the taste club box)
  • 1 small red onion (or ½ a big one) finely mashed
  • 2 cups pumpkin puree (or 1 15 ounce can of pumpkin puree- not pumpkin pie filling)
  • ½ cup whipping cream
  • ¼ cup or more reserved pasta water
  • fleur de sel and cracked pepper, to taste
  • ¼ tsp ground cardamom ( I used freshly ground cardamom)
  • ½ lb fresh pasta of your choice (I used linguine)
  • ¼ cup crumbled feta cheese
Instructions
  1. Using the flat blade of chef's knife drag and press the fleur de sel over the garlic/onion mixture.
  2. In a large nough pot, bring water to a boil. Add salt and oil.
  3. Meanwhile, in a pan add the infused olive oil and heat over medium heat. Once the oil is hot add the garlic,onion, salt mixture and cardamom powder and black pepper. Saute for 3-4 minutes, until softened.
  4. Once the pasta water starts boiling add the pasta and cook till al dente. Drain and reserve 1 cup salted pasta water. Coat the pasta with olive oil
  5. Add the pumpkin puree, whipping cream and ¼ cup reserved pasta water to the cooked onion mixture pan. Add more pasta water, if required. Add the pasta and toss in pumpkin sauce to coat.
  6. To serve, sprinkle feta cheese on top and some more infused olive oil for good measure. Garnish with fresh parsley.
Recipe by The Novice Housewife at https://novicehousewife.com/2015/12/15/pumpkin-cream-sauce-eat-feed-love-review-and-exclusive-discount-code/