This creamy, fall-inspired pumpkin pasta combines savory pumpkin puree with Creamy Havarti cheese, onions, garlic, and fresh sage for a comforting dish perfect for cozy dinners.
Ingredients
- 1 pound penne pasta
- 4 tablespoons butter
- 1 cup onion, diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup pumpkin puree
- 1 (6-oz) Creamy Havarti cheese, shredded
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Chopped fresh sage, for garnish
Method
- Cook pasta according to package directions. Drain, drizzle with oil, and set aside.
- While pasta is cooking, melt butter over medium-low heat in a Dutch oven or large saucepan. Add diced onion and sauté for 4-5 minutes until soft and translucent. Add garlic and cook for 1-2 more minutes until fragrant.
- Stir in flour to form a thick roux. Gradually whisk in milk, one cup at a time, whisking vigorously between each addition.
- Whisk in pumpkin puree and Dijon mustard. Bring the sauce to a low boil, stirring occasionally. Add shredded Havarti cheese a handful at a time, whisking to ensure each addition is fully melted before adding more.
- Reduce heat to low and let the sauce simmer until ready to serve.
- Add cooked pasta to the pumpkin sauce and stir to combine. Season with salt and pepper to taste. Garnish with fresh sage, if desired.