Use this basic recipe as your starting point. It yields about 4 servings and pairs perfectly with ridged pasta shapes like rigatoni or penne. You can switch out the eggs for another protein, or add more or different cheese. As always, we include gluten and dairy substitutions.
We talk you through making this delicious Pasta with Savory Pumpkin Sauce in Episode 307 of our podcast. If you enjoy this dish, you may also like our recipes for Pumpkin Rosemary Drop Bisctuits and Thai-Inspired Pumpkin and Egg Stir-Fry.
Ingredients
6 hard boiled eggs, peeled and sliced
1 tablespoon olive oil or butter or dairy free butter
1 large shallot, finely minced (or 1 white onion if that’s what you have)
3 cloves garlic, minced
5-6 leaves fresh sage, finely chopped
1 can (15 oz) Pure pumpkin purée or 1 ¾ cups fresh pumpkin or winter squash puree
1/2 cup Vegetable or chicken broth (to adjust consistency)
1/2 cup heavy cream (or dairy free half and half)
1/4 tsp freshly grated nutmeg
1/2 cup Parmigiano-Reggiano, finely grated or shredded dairy free cheese
Salt and white pepper to taste
Optional – a dollop of sour cream for extra smoothness
Instructions
Heat your oil or butter in a large skillet over medium heat. Sauté the shallot and garlic for 2 to 3 minutes until translucent and fragrant. Add the chopped sage during the last minute to bloom its oils.
Add the pumpkin purée directly to the pan. Cook it for 3 to 4 minutes, stirring constantly. This evaporates excess water and lightly caramelizes the pumpkin, deepening its flavor.
Whisk in the broth and heavy cream. Bring to a gentle simmer for 5 minutes until the sauce is uniform and smooth.
Stir in the nutmeg, salt, and plenty of white pepper.
Toss your al dente pasta directly into the sauce. Remove from heat and stir in the cheese and sliced, hard boiled eggs. If the sauce is too thick, splash in a few tablespoons of starchy pasta cooking water to loosen it up and emulsify it into a glossy coating.
