Brown Butter Garlic Pumpkin Parm Mafaldine

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Brown Butter Pumpkin Parm Mafaldine:

• 1/2 lb. mafaldine

• 6 tbsp. butter

• 6 garlic cloves, minced

• 1 cup pumpkin purée

• 1/2 cup heavy cream

• 1/2 cup Parmigiano Reggiano, grated

• 1/2 cup Pangrattato

• Salt to taste

• Pasta water as needed

Pangrattato:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 cup Parmigiano Reggiano, grated

• 2 tbsp. fresh herbs, finely chopped (I used parsley, oregano & sage)

• Salt to taste

Directions:

Pangrattato:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the fresh herbs and Parmigiano. Stir and continue to toast over low heat for about 2-3 more minutes.

Brown Butter Pumpkin Parm Mafaldine:

1. Bring a large pot of water to a boil.

2. Meanwhile, melt the butter in a large sauté pan until it begins to bubble and turn caramel brown in color, stirring frequently.

3. Once the butter begins to turn golden brown, stir in the minced garlic. Sauté for 1-2 minutes, until fragrant then stir in the pumpkin purée.

4. Remove from heat and stir in the heavy cream and Parmigiano. Add salt to taste.

5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

6. Strain the pasta and add it to the pan along with the pumpkin sauce and 1/4 cup pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

7. Plate and top with breadcrumbs and more Parmigiano.