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 Hosted By
DnD |
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1/2 cups whole sage leaves, plus 2 tsp. finely chopped fresh sage leaves |
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3/4 lb. short pasta, such as shells |
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15-oz can pure pumpkin puree |
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2 cups gruyere cheese, shredded |
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In a small skillet, heat oil. Add sage leaves and cook, stirring a few times, until crisp, about 30 seconds. Remove sage to paper-towel lined plate.
Meanwhile, in a medium pot of boiling salted water, boil pasta until al dente, per package instructions.
Return empty pot to medium heat and melt butter. Add flour and finely chopped sage cook, stirring, 1 minute. Slowly whisk in milk and pumpkin puree. Bring to a boil, then reduce heat to medium and simmer, stirring, until sauce thickens, about 4 minutes.
Remove from heat and add cheese a handful at a time, stirring to combine. Season with salt. Add pasta to cheese sauce and stir to coat. Top with crispy sage leaves and serve. |
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