spicy pumpkin pasta with hazelnuts
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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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yield
2 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For spicy pumpkin pasta with hazelnuts
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6 oz. dry fettuccine rigate
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2 tbsp. unsalted butter
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2 tbsp. minced shallots
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1 tsp. minced garlic
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1/2 tsp. red pepper flakes
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3 tbsp. chopped fresh sage, divided
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1 cup pumpkin puree
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1 cup low sodium vegetable broth
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salt and black pepper to taste
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2 oz. goat cheese, crumbled, plus more to garnish
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1/4 cup chopped hazelnuts, plus more to garnish
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2 tbsp. chopped fresh parsley
How To Make spicy pumpkin pasta with hazelnuts
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1Cook fettuccine in pot of boiling salted water according to package directions; drain, reserving 1/2 cup pasta water.
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2Melt 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.
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3Add pumpkin puree, stirring to incorporate. Whisk in broth and season with salt and black pepper.
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4Toss 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
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