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Brush pork with some of the soy sauce and sprinkle generously with pepper; set aside. Cook linguine according to package directions, adding the onion for the last 5 minutes of cooking. Drain.
Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add sage leaves; cook for about 1 minute or until crisp. Using a slotted spoon, remove from the pan; drain on paper towels.
Add pork slices to the pan. Cook about 4 minutes or until golden on the outside, slightly pink inside and juices run clear (160°F), turning once halfway through cooking. Remove from the pan; cover and keep warm.
Add the water, 1/4 cup pumpkin, the remaining soy sauce, and the garlic to the. Bring to a boil. Cook, uncovered, for 1 to 2 minutes or until slightly reduced. Add the pasta mixture to the pan; heat through.
Divide the pasta mixture among four bowls. Top pasta with pork and, if desired, blue cheese.
Return skillet to the heat; add the remaining 3/4 cup pumpkin. Heat through. Spoon over pasta. Garnish with sage leaves.