This flavorful pumpkin pasta comes together in 30 minutes (including boiling the pasta!). The addition of creamy Roth Gouda cheese makes it richer and slightly sweet.
- 1 pound penne pasta
- 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, shredded
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Chopped fresh sage, for garnish
- Cook pasta according to package directions. Drain, rinse, and 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 until soft and translucent. Stir in garlic, and cook 1 to 2 minutes more 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 Dijon mustard. Let the sauce come to a low boil, stirring occasionally. Add Gouda one small handful at a time, whisking between each addition to ensure the cheese has fully melted before adding more. Reduce heat to low, and let the sauce simmer until ready to serve.
- Transfer pasta to the pumpkin sauce. Mix until combined. Season with salt and pepper, to taste. Garnish with fresh sage, if desired.