Dragon's Breath Pasta Sauce with Pumpkin Purée
Ingredients
- 1cup (250 mL) white wine
- 1tbsp (15 mL) finely minced shallots
- 1cup (250 mL) heavy cream
- 1cup (250 mL) pumpkin purée (canned or fresh cooked)
- 4oz (125 g or ½ wheel) Dragon's Breath Blue
- cheese, rind removed
- ¼ tsp (1 mL) ground nutmeg
- ¼tsp (1 mL) ground coriander
- ¼tsp (1 mL) Tabasco sauce
- Salt to taste
- 1 tbsp (15 mL) butter
- Salt and pepper to taste
- ¼cup (50 mL) white wine
- 1 lb (500 g) pasta, cooked according to package directions
- 4 basil leaves, cut into very thin strips
Directions
In a small saucepan, combine wine and shallots. Reduce by half over medium heat. Add cream and again reduce by half. Add remaining ingredients, and stir until cheese melts and sauce is smooth. The sauce should not be too thick (thin with a little water or wine if desired). Add salt if necessary. Remove from heat and reserve.
Toss to combine cooked pasta with sauce (reheating sauce if necessary). Sprinkle basil leaves over dish and serve immediately.