Pumpkin Bowtie Pasta

Back in October, I made pumpkin waffles over one of the weekends, and I only used a couple TBSPs of it. I didn’t want it to go to waste, so I thought I’d try to make a pasta dish out of the rest. Inspired by an acorn squash pasta sauce that I’ve made a few times before, I thought I’d try similar ingredients with the pasta. It got a “thumbs up” from Brian. So, last Friday, I tried it again.

Pumpkin Bowtie Pasta

3 C Bowtie Pasta, cooked
2 TBSP butter
1 small onion, chopped (about 2/3 Cup)
1 can pumpkin puree
Couple dashes nutmeg
Red pepper flakes, to taste(optional)
1/2 C Parmesano-Reggiano
1/2 C Heavy Cream or Half and Half
6 fresh sage leaves, chopped
salt/pepper to taste
chopped pistachios (optional)

In a saucepan, melt 2 TBSP butter. Add 1 small chopped onion (about 2/3 Cup). Sauté until starting to brown.
Stir in 1 can pumpkin puree. Mix in chopped fresh sage, nutmeg, and red pepper flakes, salt and pepper to taste (about 2 - 3 TBSP loosely packed sage, and ¼ to ½ tsp. Nutmeg).
Stir in about ½ cup grated Parmesano-Reggiano cheese and ½ Cup Half and Half or Heavy
Cream. Stir until cheese melts.
Toss with about 3 cups cooked bowtie pasta until sauce completely coats pasta.
Serve in pasta bowl with extra grated parmesan and crushed pistachios on top.