Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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425g tinned pumpkin puree
125ml single cream
1 tsp tabasco sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
1) Heat water for pasta, salt it and cook penne to al dente.
2) Heat the oil in a large pan, over medium heat. Add shallots and garlic to the pan, saute for 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken.
3) Stir in sage, toss with pasta with grated cheese, to taste.