Pumpkin is not something I am the biggest fan of regarding taste; I love pumpkins themselves as decoration and such, but when it comes to consuming it, I’ve never loved it. Whether it be pumpkin soup or pumpkin pie, it just doesn’t do much for me, and I would much rather savour some mashed potatoes and stuffing when it comes to Thanksgiving dinner spreads.
If there is any dish using pumpkin I might actually enjoy, it would be pasta, and upon finding a recipe for Pumpkin Pasta from feastingathome.com, I knew I had to share it with all of you. Check it out.
“INGREDIENTS
- 8 ounces pasta- fettucini, linguini, tagliatelle, papperadelle
- 2 tablespoons olive oil
- 1 large shallot- diced ( 1/2 cup)
- 4–6 garlic cloves, rough chopped
- 10 sage leaves, chopped
- 14-ounce can of pumpkin puree (do not use pumpkin pie puree)
- 14-ounce can of coconut milk or coconut cream (see notes for alternatives)
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- Pinch cayenne
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
“Optional: Serve with grated parmesan, pecorino, crispy sage, or garlic chips.
“INSTRUCTIONS
- Cook pasta in a large pot of generously salted water.
- In a medium pot, heat oil over medium-low heat. Add the shallots, garlic and sage, and saute until tender, golden and fragrant, about 5 minutes.
- Stir in the coconut milk and pumpkin puree and whisk until smooth and combined, gently heating.
- Add the salt, black pepper, cayenne, nutmeg and cinnamon. Taste and adjust salt and heat to taste. If it tastes bland, it needs salt. Once hot, turn the heat off.
- Drain the pasta (save a little hot pasta water in case you need it to loosen the pasta) and toss the sauce with the pasta. Taste and season once more with salt and pepper.
- Serve with parmesan or pecorino cheese (or vegan cheese), crispy sage leave, or garlic chips (see notes),” the recipe explains.
I may just be a pumpkin lover after all.
Photo by Kerstin Wrba on Unsplash
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