Not that we like gross foods, but we do like to have some fun in the kitchen, and today we did have monster mouths for breakfast and worm pasta for lunch. And as weird (or gross) they may sound, they were delicious!
For the mouths it is as simple as can get, apple slices + almond butter (or pb) + mini marshmallows, quite a fun and delicious bite! (and with the exception of the marshmallows in there, also quite a nutritious snack. Nut butter + apples make a balanced snack with protein, fats and good carbs, plus all the goodness apples/fruits has to offer).
The pasta was homemade bucatini, the spaghetti-like one that has a whole in the middle and looks like a straw, and it was freshly made by the husband. It was fun making the pasta, and eating it too!
We added a bit of pumpkin puree to the pasta dough and it made the pasta incredibly delicious. You can actually taste the pumpkin, but it makes the dough soft and with a wonderful texture.
Then, being Halloween along with my obsession with pumpkin lately, we had to have a pumpkin sauce!
I made mine inspired on HEAB's pumpkin goat cheese sauce, and it turned out into a delicious Creamy Pumpkin and Goat Cheese Pasta Sauce!! I didn't follow the recipe posted by Heather, basically just got the idea from the combo of pumpkin and goat cheese, so I am posting here the way I did.
It could not be more simple or easy to make, and it was so good, I scraped every single bit of the sauce with a spatula before washing that pan. Oh, and adding a shaving of Parmesan cheese on top made this even better.
Hope you all have a great and safe Halloween! Matheus is beyond excited and can barely wait to go out tonight. At least now he has a belly full of nutritious food so a bite or two of candy won't hurt.
Happy trick or treating!
Creamy Pumpkin and Goat Cheese Pasta Sauce
2 small shallots, chopped
4 small garlic cloves, chopped
1 tablespoon olive oil
1 cup pumpkin puree
2 cups vegetable broth
1/4 teaspoon cinnamon
ground nutmeg (I never measure this, just grind a bit on top of the sauce)
1/8 tsp ground (rubbed) sage
1 to 2 oz goat cheese (again, I didn't measure, just took a blob and added to the sauce, I believe I used about 1 oz).
Salt and freshly ground black pepper to taste
Saute garlic and shallots in a pan until soft. Add pumpkin puree, broth, cinnamon (it might sound weird the cinnamon in here, but I promise, it taste good!), nutmeg, salt and pepper to taste. Bring sauce to a boil, add goat cheese and mix to incorporate. Add your favorite shape of cooked pasta to sauce and toss, serve with grated Parmesan cheese.
(We used bucattini, but I think penne pasta would be awesome with this sauce!)