Sauce
1.5 cups Pumpkin Puree
1.5 cups Soy Milk (or regular milk)
Heaping tbsp Salted Butter
Half Medium Red Onion
1 Tsp Minced Garlic
2 tbsp Parmesan
Salt and pepper to taste
Fresh Sage Leaves
Fresh Fettuccini Noodles
1. In a medium sauce pot, saute red onion (finely diced) in butter until slightly soft.
2. Add garlic and continue to saute for 1 minute.
3. Add pumpkin, milk and parmesan. For a thinner sauce, add water, I actually added a little more pumpkin and milk for more sauce!
4. Fry sage on a medium heat in oil with salt. Turn half way, about a minute and a half each, until leaves get crispy.
4. Add sauce to cooked fettuccini or pasta of choice, top with fried sage.
Post a Comment