spicy pumpkin pasta with hazelnuts
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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prep time
20 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
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
How To Make spicy pumpkin pasta with hazelnuts
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Step 1Cook fettuccine in pot of boiling salted water according to package directions; drain, reserving 1/2 cup pasta water.
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Step 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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Step 3Add pumpkin puree, stirring to incorporate. Whisk in broth and season with salt and black pepper.
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Step 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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