Garganelli with Pumpkin Cream Sauce and Fried Sage Leaves

Vegetables are a must on a diet. I suggest carrot cake,  zucchini bread, and pumpkin pie
Jim Davis

Last week included a homemade pasta and the last of a little roasted pumpkin and butternut squash.  Garganelli is fun to make and while I wasn’t pleased with the particular dough recipe, I will make it again and try another recipe.  The cute little tubes are perfect for a light creamy sauce that I managed to toss together using up that last of a few vegetables in the vegetable bin.  A little pumpkin and butternut squash tossed with a chopped chives, olive oil, and salt and pepper roasted until soft and golden.  Slightly cooled, blend with a stick blender and add cream slowly to get the sauce to your preferred consistency, keep warm, fry a few sage leaves to top your final pasta dish.  Toss garganelli in warm sauce, garnish with sage leaves and freshly grated Parmigiano.  You can also serve a little crispy prosciutto over the pasta.