#CookingWithGerber
Disclosure: This post is #sponsored through the Gerber Cereal Influence program in cooperation with The Women Bloggers, Kendal-King Group #SoapboxInfluence and @SoapboxKKG. As always, all opinions expressed here are my own–and you just know I have opinions!
If you are a pumpkin lover like I am, you’ll definitely want to put this little gem of an idea in your go-to recipe file. It just doesn’t get any easier, y’all. While I tend to start thinking all things pumpkin as soon as the first crisp air of fall arrives, I wanted to give this Pasta with Pumpkin-Sage Cream Sauce a try for my last THV11 segment on Cooking With Gerber. (Just for the record, these weren’t made with leftovers!)
I used premade fresh ravioli that I purchased at the grocery, but you could use whatever style pasta you prefer. Hubby suggested he would have preferred farfalle (bow-tie) rather than the ravioli so I’ll probably give that a try next time.
My garden is overflowing with sage right now. I’m loving that it is so healthy, but I can’t seem to find enough ways to use it! If you have any great ideas for me, please share in the comments. I loved using it in the Pumpkin-Sage Cream Sauce and will definitely freeze some for use this fall and winter.
Using Gerber™ pumpkin puree for the sauce made it a snap to prepare. It saved me the added steps which are necessary when preparing homemade pumpkin puree which I don’t mind doing if I have good pumpkins on hand and lots of time. But, it is June, y’all! I know I could have gone the canned pumpkin route, but I really didn’t want to make a ton of sauce either. I used 4 containers of Gerber pumpkin and it made enough sauce for a pound of pasta. Plenty.
Have you been following the Cooking With Gerber™ campaign? You can do that by following #CookingWithGerber on social media. The influencers from across the nation who are participating have created some amazing dishes. They’ll give you a whole new perspective on using “baby food” as an essential ingredient in your cooking.
It’s baby food all grown up, y’all!
Ingredients
- 4 slices bacon, diced
- 8 whole sage leaves
- 1 Tablespoon minced sage leaves
- Olive oil
- 4 containers Gerber™ pumpkin puree
- 1 Tablespoon unsalted butter
- 1 cup low-sodium chicken or vegetable broth
- 1 cup heavy cream (or more)
- pinch nutmeg
- 1 cup thinly sliced scallions
- 1 pound preferred pasta, prepared
- 1 cup reserved pasta cooking water
- Salt
- Freshly cracked black pepper
Instructions
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon pieces, drain and set aside.
- Add whole sage leaves to skillet and cook until fragrant and crisp. Remove to paper towels to drain; set aside.
- Return skillet to heat adding small amount of olive oil to bacon fat, if needed. Add pumpkin puree to skillet.
- Add in unsalted butter and broth; heat through until butter melts. Reduce heat and add in heavy cream.
- Crumble in fried sage leaves, add nutmeg and scallions. Allow sauce to thicken as pasta is cooked.
- If necessary, add in reserved pasta water to thicken sauce.
- Serve sauce over pasta and garnish with minced sage.
