This flavorful pumpkin pasta comes together in 30 minutes (including boiling the pasta!) and is made richer and slightly sweet with the addition of creamy Roth Gouda.
- 1 pound penne or pasta shape of choice
- 4 tablespoons (1/2 stick) butter
- 1 cup diced onion
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 3/4 cup pumpkin puree
- 1 (6-oz) wedge Roth Gouda cheese, finely shredded
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Additional fresh sage, for garnish
- Cook pasta according to package directions. Drain and rinse, then set aside.
- While pasta is cooking, melt butter over medium-low heat in a Dutch oven or large saucepan. Add onion, and sauté 4 to 5 minutes or until onion is soft and translucent. Stir in garlic, and cook 1 to 2 minutes or until fragrant. Add flour, and stir to form a thick roux. Whisk in milk slowly — 1 cup at a time — mixing vigorously between each addition.
- Whisk in pumpkin puree, and let sauce come to a low boil, stirring occasionally. Add Gouda cheese one small handful at a time, whisking between each addition. Ensure the cheese has fully melted and incorporated into the sauce before adding more. Add Dijon mustard and sage, stirring to incorporate. Reduce heat to low, and let sauce simmer until ready to serve.
- Transfer pasta to a large skillet over low heat, and add pumpkin pasta sauce. Mix until combined. Season with salt and pepper, to taste. Garnish with fresh sage, if desired.