Pumpkin Creme Fraiche Spaghetti with Fried Onions and Sage Leaves
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
Tangy creme fraiche and earthy pumpkin puree create a perfect spaghetti sauce.
  • 4 oz spaghetti (I used Trader Joe's GF corn spaghetti)
  • 1 Tablespoon olive oil
  • ½ cup very thinly sliced onions
  • 6-8 large sage leaves
  • heaping ¼ cup pumpkin puree
  • 2 Tablespoons creme fraiche
  • ¼ teaspoon pumpkin pie spice
  • Sea salt
  • Ground white pepper
  1. Cook pasta in salted water according to package directions. Drain and reserve a little bit of pasta cooking water. (A few tablespoons is fine.)
  2. While pasta is cooking, heat the olive oil in a skillet. Add the onions to the pan and sprinkle with a bit of sea salt. Cook over medium-high heat, stirring occasionally, until they start to crisp up and turn golden brown. This might take 10 or more minutes depending how hot the pan is. Be careful not to let them burn. Add the sage leaves and continue cooking until the leaves are crispy too. Transfer to a small bowl and keep warm.
  3. Put the drained, hot pasta back into the pot. Add the pumpkin puree, creme fraiche, and pumpkin pie spice. Gently toss to coat the pasta. Taste and add salt and white pepper to taste.
  4. To serve:
  5. Divide the pasta between two bowls and top with the fried onions and sage.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/10/pumpkin-creme-fraiche-spaghetti-fried-onions-sage.html