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Prep Time10 minutes
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Cook Time20 minutes
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Serving4
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Pumpkin is good for you! It is packed with Vitamin A, and it’s good for your gut and your immune system. Best of all, it’s delicious. Now, I know that vegetable haters won’t like this recipe but the rest of us will love it. This recipe is purloined from the Sip and Feast web site — with a few tweaks, of course. For example, I added minced garlic and a bit of honey. In the future, I might even add half a can of sweet potatoes or yams just to add a little more sweetness (instead of the honey). This is such an easy dish to make, so pretty on the plate and so perfect for Fall. And by the way, I strongly recommend the Sip and Feast videos on Youtube. They are easy to follow and everything I have made from this cookbook has been delicious, especially the chicken recipes.
Ingredients
Pumpkin Pasta
Directions
Toast the pecans in the oven at 325 degrees until they have deepened in color and are no longer raw. Do not burn. When they are cool, chop them.
Boil the rigatoni pasta for 11 minutes. Drain. Set aside.
Heat a skillet over medium high heat. Swirl a little oil in the pan. Add the minced onions, and when they are soft add the garlic. Stir to prevent burning. Cook until the onions are soft and close to caramelized.
Add the pumpkin puree and stir. Add the cream and stir to combine.
Season with salt and pepper. Add the minced sage. Add a pinch of nutmeg.
Add the grated cheese and stir.
Add the drained pasta. Add some reserved pasta water if necessary to thin the sauce.
Serve -- and sprinkle some chopped pecans on top. Garnish with sage leaves if desired.
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