Spicy Pumpkin Pasta with Hazelnuts

Lynnda Cloutier

By
@eatygourmet

Fettuccine rigate is fettuccine with raised ridges, which helps the sauce cling to the noodles. Feel free to use any long strand of rigate pasta in its place. source unknown


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Serves:

2

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

6 oz. dry fettuccine rigate
2 tbsp. unsalted butter
2 tbsp. minced shallots
1 tsp. minced garlic
1/2 tsp. red pepper flakes
3 tbsp. chopped fresh sage, divided
1 cup pumpkin puree
1 cup low sodium vegetable broth
salt and black pepper to taste
2 oz. goat cheese, crumbled, plus more to garnish
1/4 cup chopped hazelnuts, plus more to garnish
2 tbsp. chopped fresh parsley

Directions Step-By-Step

1
Cook fettuccine in pot of boiling salted water according to package directions; drain, reserving 1/2 cup pasta water.
2
Melt butter in medium pan over medium high heat; cook til light brown and nutty smelling, 2 to 3 minutes. Stir in shallots and garlic and cook til translucent, 1 to 2 minutes. Add pepper flakes and 1 Tbsp. sage; cook 30 seconds.
3
Add pumpkin puree, stirring to incorporate. Whisk in broth and season with salt and black pepper.
4
Toss fettuccine with remaining 2 Tbsp. sage, 2 oz. goat cheese, 1/4 cup hazelnuts and parsley, adding reserved pasta water as needed to loosen sauce. Garnish pasta with more goat cheese and hazelnuts. Serves 2

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian