And it’s easy too! I don’t have a ton to say about it, or a ton of back story. It’s just a great autumn recipe. I’m feeling fairly done lately. I have my highs and lows, but this week is a ton of construction on the home renovation, and the kids both start zoom school tomorrow. This is an interesting year and no one knows what will happen. I’m bolstered by the positivity of my kids’ teachers so far. And while I know that remote learning is safe, I’m already over it. I want a miracle. I want them back in school! We miss open house nights and book fairs and even parent/teacher conferences. I miss the life I would have had, with dropping them off in the school parking lot. Although since school ended abruptly in March, before I was “out” with my pregnancy, it’s HILARIOUS to run into someone I don’t know through social media, and have them look in shock at my stomach. Good times, my friends. A baby. And speaking of stomachs:
Creamy Pumpkin Pasta Recipe:
What You Need:
8 oz Pasta, cooked
3 Tbsp olive oil
½ Onion, chopped
1 Garlic clove, minced
2 Tbsp flour
1 ½ Cup pumpkin puree
¼ Cup cooking pasta water
¼ Cup stock
Pinch of dried thyme
Salt and pepper to taste
Pinch of nutmeg
Pinch of cinnamon
What You Do:
1 – First, heat the oil in a large pan over medium heat.
2 – And then, add the onion and sauté until transparent, around 7 minutes.
3 – Add the garlic and cook until fragrant.
4 – Then, add the flour and stir to combine – cook for 30 seconds.
5 – Pour in the pasta water, the stock, and the pumpkin puree, and stir to combine.
6 – Bring to a gentle simmer and cook until thickened, around 3 minutes.
7 – Transfer to a blender and pulse until creamy, and then return to the pan.
8 – Add the salt and pepper, nutmeg and cinnamon and stir. Incorporate the pasta and toss to coat with the sauce.
9 – Lastly, enjoy!
You can also add more veggies to this dish. I have tried it with spinach (which I don’t like) and kale, which I love. We also have used Swiss chard from our own garden, and it was incredibly tasty. If you want it more decadent you can add around ¼ Cup cream cheese to the sauce when you add the seasonings. Be generous with the Parmesan cheese. The slightly sweet pumpkin sauce pairs incredibly good with the salty cheese. If you like that sort of thing!