Ingredients

• 1 tablespoon olive oil
• 1 medium shallot , thinly sliced
• 2 cloves garlic , minced
• 0.5 teaspoons crushed red pepper flakes , Optional
• 8 choppeds fresh sage leaves
• 1 , 15 ounce
• 1 cup 2% milk
• 0.5 cups half-and-half
• 1 teaspoon salt , or to taste
• 0.5 teaspoons freshly ground white pepper
• 0.25 teaspoons chili powder
• 8 ounces gemelli pasta , cooked and drained

Instructions

1. 1 Heat oil in a large sauté pan over medium heat; add shallot, garlic, and red pepper flakes. Cook, stirring occasionally, until shallots are crispy, about 5 minutes. Add sage, and cook for 30 seconds, being careful that sage doesn't burn. Transfer sage mixture to a paper towel-lined tray.
2. 2 Add pumpkin, milk, half-and-half, salt, pepper, and chili powder to the same pan. Cook and stir over medium heat until a smooth, creamy sauce forms, about 2 minutes.
3. 3 Divide cooked gemelli pasta amongst 4 plates. Top with pumpkin sauce and sprinkle reserved sage mixture on top.

Nutrition per serving