Description
This Creamy Pumpkin and Pork Pappardelle is creamy, rich and flavorful. Done in under 30 minutes, it’s an easy comfort food option with less calories and fat than classic creamy pastas.
Ingredients
8oz pappardelle pasta
2 tbsp olive oil
1 small yellow onion, sliced thin
1 pound ground pork
4 cloves garlic, crushed
1 tsp salt
1 tbsp fresh sage, chopped
2 cups chicken broth
1.5 cups canned pumpkin puree*
1/4 tsp nutmeg
1 tsp dried thyme
1/4 cup heavy cream
parmesan cheese (optional for garnish)
fresh sage (optional for garnish)
Instructions
Cook the pappardelle according to package instructions
In a large skillet, heat olive oil over medium-high heat
Add the onion, sauté 2-3 minutes
Add the pork, garlic, salt and sage
Work with a wooden spoon to break the pork into small ground pieces
Continue to sauté until the pork is browned and completely cooked through
Add the chicken broth, pumpkin, nutmeg and thyme to the skillet, mix
Let skillet come to a boil
Reduce to simmer
Pour in the heavy cream, mix
Simmer for about 10 minutes
Add the pappardelle to the skillet, use tongs to toss it with the sauce
Serve hot, garnish with grated parmesan cheese and fresh sage
Notes
*I suggest Libby’s, it is thicker than some of the others so it works well in this recipe
- Method: stove top
Keywords: #pumpkinpasta, #pastafordinner, #fallpastas, #pumpkinpappardelle