I bet you are wondering what I have been making with all that amazing pumpkin I got, right? Well, with work and school out of the way and two weeks of winter break ahead of us I am back to post all recipes I have been making and saving pics on the last few months. My goal is to post something everyday, and hey, you can come back and bug me until I do!
I also have some interesting and unusual product reviews I want to post.
But first, onto the recipe of the pasta pictured above. It is an easy and delicious pasta combination that fitted the bill perfectly with the mounds of pumpkin puree we had on hand.
It is actually and older Rachel Ray recipe that I had made before and was repeated a few times. Easy and tasty, truly worth of trying!
The original recipe had hot sauce added to it but I didn't think that it would go with the pumpkin and the spices used in this recipe, so I omitted that - with great success I might add, I cannot imagine this with hot sauce, really.
Don't be intimidated by that pinch of cinnamon in the recipe, it will add a touch of warmness that will complement the pumpkin beautifully, even though you won't taste it or know it was there.
Also, note that I forgot to add the sage before I took the picture, but don't forget to add it there (even though you can make it without it), because sage + pumpkin is a wonderful combo too!
So, here goes my adaptation of Pumpkin Pasta, hope you all enjoy and I will come back with more!
And how's getting ready for Christmas going? I need to wrap presents, and think about the food, can you believe I haven't done that yet? Well, still got plenty of time!
1 pound of penne pasta
1 tablespoon Olive oil (more if needed)
2 shallots or half onion, chopped
4 cloves of garlic, minced
2 cups vegetable broth
1 (15 oz) can pumpkin puree (1 1/2 cups puree)
1/2 cup heavy cream
A pinch of cinnamon (optional)
Fresh sage leaves (about 4 of them), chopped
Grated Parmesan Cheese
Cook pasta in boiling water until all dente.
While pasta cook saute garlic and onions (or shallots) in olive oil until softened, about 4 minutes. Add the chicken broth and pumpkin and whisk together to incorporate. Add the cinnamon and the heavy cream, mix together and add salt and pepper to taste. Turn heat to low and let it cook for a few minutes to thicken the sauce to your desired consistency, add the chopped sage and the cooked penne. Toss all together and serve with lots of grated Parmesan on top!