Adam Thompson

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Apple Mac

  • 1/2 lb pasta (Gemelli, Cellentan, Rotini, Elbow work best)
  • 1 carrot- diced
  • 1 Apple - diced
  • 1 shallot diced

    • — caramelize (start pasta now)

  • 3 cloves garlic minced

    • Deglaze with:

  • 1/4 Apple cider
  • 1/4 c AC vin

    • Add

  • 1/2 -2/3 cup pumpkin purée (This is your “roux”)

    • Whisk

  • 2oz (1/8 lb) Gruyère shredded
  • 4-8 floz pasta water

    • Slowly mix cheese water into pumpkin sauce

    Add pasta to sauce

    Top with (and broil):

  • 1/4 cup panko
  • Pinch of cinnamon rosemary thyme