If you're like me and can't get enough pumpkin in your life once the temperatures start falling and the leaves turn color, this is a must-try recipe. I recommend using it with a pumpkin or mushroom ravioli to really dive into the flavors of fall!
PUMPKIN ALFREDO SAUCE
- 2 tablespoons butter
- 5 fresh sage leaves
- 1 cup heavy whipping cream
- 1 cup pumpkin puree
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon grated Parmesan cheese
Directions
Over medium heat, melt butter in a saucepan. Stir in sage leaves and cook for 3-5 minutes, until the butter has been flavored with the sage to suit your palate. Whisk in the remaining ingredients and cook until the cheese has melted, about 5 minutes.
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