Best served over fresh pasta or gnocchi
Recipe by Chef Suzanne
1 stick of butter
1 TB grated ginger
2 garlic cloves thinly sliced
1 can of pumpkin puree
2 tsp brown sugar or coconut sugar
Salt and pepper to taste
1/2 cup grated parmesan cheese
Pasta water to thin out sauce
Melt butter over medium high heat until it melts and gets nice and golden brown.
Add the grated ginger and garlic. Infuse this for 1 minute until it gets nice and fragrant, but do not burn.
Add the pumpkin puree and some pasta water from your fresh or dried pasta. This will thin out the sauce so it is not too thick. Add a small amount
Season with salt and pepper and then add grated cheese.
Stir well to combine.
Pour over fresh pasta and enjoy!