Ingredients
- 12 ounces pasta of choice
- 1 tablespoon olive oil
- 8 sage leaves
- 2 garlic cloves
- 1 3/4 cups low-sodium vegetable broth
- 1 cup pumpkin puree
- ¼ cup + 2 tablespoons finely grated parmesan cheese
- 2 tablespoons Sea Salt Activated Native Texas Pecans
- salt and pepper
Instructions
- Bring a well salted pot of water to a boil and cook pasta until al dente.
- Drain pasta and set aside.
- Return pot to stove and heat oil over medium heat. Add sage; cook 1 minute, until crisp. Transfer sage leaves to clean plate.
- Add garlic to same skillet. Cook 30 seconds or until fragrant.
- Stir in pumpkin puree, broth, 1/4 cup Parmesan, salt and pepper. Cook for 5 minutes, or until sauce thickens.
- While sauce cooks, finely chop the Sea Salt Activated Native Texas Pecans.
- Add pasta and cook on low for 30 seconds more.
- Remove pan from heat; stir gently.
- Top with crispy sage, remaining Parmesan and Activated Pecans. Serve immediately.