Ingredients
8 oz (200 g) butternut squash puree
1-2 Tbsp extra virgin olive oil
Salt and pepper
½ teaspoon garlic powder
8 fresh sage leaves, torn into pieces
½ cup half-and-half
¼ cup freshly grated parmesan cheese, plus extra to finish
12 oz (350 g) shell shaped pasta (conchiglie)
Red pepper flakes, to taste
Directions
- Add the garlic and sage to a small pan with oil and cook until fragrant, 1 to 2 minutes.
- Add squash puree, Parmesan, half-and-half, garlic mixture, plenty of black pepper and salt. Blend until smooth, adding 1-2 tablespoons water if needed to loosen the sauce.
- Remove seeds and pulp from pumpkin and separate seeds from pulp.
- Cook the pasta in a pot of boiling, salted water until al dente and drain in a colander.
- Put pasta back in pot and add sauce to heat everything together. Mix well to ensure everything has been evenly coated.
- Add red pepper flakes to your liking and serve immediately.
