Stephanie Henley from Six Forty Homestead made Pumpkin Pasta Sauce (see recipe below) Six Forty Homestead is a small farm located at 640 Big Swan Creek Rd. Hampshire, TN 38461. They sell pasture raised eggs, honey, pumpkins, blackberries, turkeys, handcrafted soaps and natural skin care. For more information visit www.sixfortyhomestead.com or call (931) 306-0638.You may also email stephanie@sixfortyhomestead.com and follow Six FortyHomestead on Instagram.
INGREDIENTS:
1 T butter
1 T all-purpose flour
2 cloves garlic, minced
2 cups milk
2 cups pumpkin puree (see below for instructions OR 1 (one) 15 oz can pumpkin puree)
6 oz cream cheese, cut into chunks, room temperature
1 T fresh sage leaves, chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup grated parmesan cheese, (use at serving)
PASTA: angel hair, linguine, spaghetti. No-carb options -spaghetti squash, mashed cauliflower, or zucchini noodles.
DIRECTIONS:
Cook pasta to al Dente, according to package instructions. Reserve 1/2 cup pasta water (in case sauce is too thick or sticky, to thin out).
Melt butter in large pan, medium heat, add flour, make roux. When golden brown, add garlic and cook 20 seconds.
Slowly pour in milk and whisk to remove any lumps, until all milk is in. Increase heat to medium, stir constantly until sauce starts to bubble and thicken (8-10 min) Remove from heat.
Stir in pumpkin, cream cheese, chopped sage, salt, pepper, cinnamon, nutmeg. Continue whisking/stirring until cream cheese is melted and sauce is smooth (if too thick or sticky, thin with reserved pasta water).
Serve over pasta. Top with parmesan cheese and fresh grated nutmeg.
VARIATIONS: add sautéed chicken; sautéed greens (esp. kale); top with maple candied bacon, cook sage with butter in beginning.
