Pumpkin Parmesan Sauce

  Posted on September 21, 2011  by Leslie Blythe  1 comment

$16 per jar!!  What, are they nuts?

Over the weekend, I was browsing in a William Sonoma (I said browsing!). They are selling a new line of pasta sauces.  I wanted to buy them all, but they are $16 per jar!  Anyway, the one that was most appealing was the Pumpkin Parmesan Sauce.  Well, here is a homemade, less expensive version.

Pumpkin Parmesan Sauce

Serves 4

Cook gnocchi/pasta until al dente, drain
2 Tbs butter
1 small onion, diced
2 Tbs garlic, minced
5-6 mushrooms, diced
2 tsp salt
fresh ground pepper to taste

15 oz can pumpkin puree
1 cup heavy cream
1 cup chicken stock
3/4 cup grated Parmesan cheese
2 tsp fresh sage, minced

Melt butter in saucepan, sauté onion, garlic & mushroom until tender, add salt & pepper.  Add pumpkin, cream & chicken stock, bring to a boil.  Turn heat to low and simmer for 10-15 minutes, add parmesan cheese and stir to melt.  Serve over gnocchi (or other pasta), garnish with parmesan and minced sage.