Pumpkin Pasta with Cranberry Brown Butter Sage Sauce

Pumpkin Pasta with Cranberry Brown Butter Sage Sauce

Ingredients:

Pasta:

1 15oz can Pumpkin Puree

3 cups flour

1 tsp cloves

½ tsp all spice

1 tsp nutmeg

1 tsp cinnamon

Sauce:

2 sticks salted butter

1 cup Lighthouse Keeper’s Cranberry Apple Jam

Fresh Sage leaves

Instructions:

In a small bowl, combine pumpkin puree, flour and spices and kneed by hand until the dough forms into an elastic texture. Prepare a pot of salted water and bring to a boil.

Using your hands, roll the dough into a log about ½ thick. Using scissors cut the dough ¼ inch apart and place them on a cutting board, keeping them separate to avoid sticking. Using a fork, press the tines into each piece to create pumpkin like ridges.

Drop the pasta into the boiling water and cook for 3 mins. strain as set aside.

In a sauté pan over high heat, add butter, and allow it to melt and brown, about 5-6 mins. Add fresh sage leaves and cranberry apple jam. Stir to combine. Remove from heat and add in the cooked pasta, toss to combine.