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Pumpkin Pasta with Pepitas
1/4 cup Cacique® Crema Mexicana
1/2 cup Cacique® Queso Fresco - crumbled
2 tsp lemon juice - (plus more as needed)
1 tbsp olive oil
salt
1/2 cup pepitas - (pumpkin seeds)
1 garlic clove - minced
12-oz short pasta (multi-grain)
15-oz can pumpkin puree
1 tsp sage (dry, rubbed)
1/4 tsp red pepper flakes - (plus more to taste)
Instructions
Cook pasta in a large pot of well-salted boiling water according to package directions. Reserve 2 cups of pasta water, then drain pasta.
Heat olive oil in pasta pot over medium-low heat. Cook garlic until softened, about 1 minute. Add pumkin puree, crema, 1 cup of reserved pasta water, lemon juice, sage and red pepper flakes. Cook, stirring, for 3 minutes.
Add pasta to sauce and stir until thoroughly combined. Taste and add more salt, lemon juice or red pepper flakes as desired. Sprinkle with pepitas and queso fresco and serve.
Servings: 4
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